Mussels with fennel and vermouth
Ingredients
- Olive oil
- 1 brown onion, finely chopped
- 4 garlic cloves, finely sliced
- 1 fennel bulb, trimmed and finely sliced, top fronds reserved
- 2kg mussels, washed and de-bearded
- 2 sprigs thyme
- 2 bay leaves
- 200ml vermouth*
- 150ml cream
- 1 cup chopped flat leaf parsley
- Salt and pepper
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