Mediterranean Mussels


Steamed Mussels

1 bulb fennel (shaved)
1 leek (white part only, julienne and washed)
1 T. chopped garlic
1 pound mussels (washed and debearded)
1 c. white wine
Pinch of Salt
Pinch of chili flakes
4 T. unsalted butter
1 t. chopped herbs (parsley and/or chives)

Sauté the fennel and leek in a medium saucepan. After one minute, add garlic, mussels, wine, salt and a pinch of chili flakes. Cover pan with a lid and steam until all mussels have opened. Add butter  and mix until butter is emulsified. Adjust seasoning to taste. Finish with fresh herbs.


Chef Amy DiBiase
Paradise Point Resort & Spa

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