Mussels with White Wine and Fennel

To me, Easter is a great excuse to eat seafood. Growing up, my family would always eat fish or shellfish during Lent, Good Friday and sometimes on Easter. This recipe for mussels with white wine and fennel is an easy way to get your seafood fix.

Ingredients

• 1 lb of fresh mussels

• 1 tbsp of olive oil

• 1 onion, sliced

• 4 cloves of garlic, minced

• 1 fennel bulb thinly sliced

• 2 tbsp of butter

• 2 cups of white wine

• Salt and pepper to taste

Instructions

1. In a large pot, sautee onion, garlic and fennel in olive oil and butter until softened (about 4-5 minutes)

2. Pour in white wine

3. Add mussels, toss and cover until all mussels are opened (about 6-7 minutes)

4. Add salt and pepper

5. Discard any unopened mussels