Mussels in Fennel Sauce
- Melt 3 tablespoons of butter in a heavy pot. Add in the shallot and cook over medium heat until softened. Add in the mussels, white wine, fennel bulb, and the court bouillon.
- Cover, and bring to a boil. Steam the mussels, shaking the pan occasionally to stir them up, for about 5 to 7 minutes, or until the mussels steam open. Remove mussels with a slotted spoon, and remove the meat from the shells. Reserve.
- Strain the liquid, pressing on the solids to extract any left over liquid, and bring it to a boil. Reduce until there is about a cup of liquid. Add in the cream, and boil gently until the sauce coats the back of a wooden spoon. Whisk in the remaining butter pats.
- Add back the mussel meat, and season with salt and pepper. Just before serving, stir in the chopped chives and fennel tops.
- Serve immediately.
Adapted from The Good Cook: Shellfish.