mussels with fennel, cracked mustard, and apple crema

While visiting Boston this fall, Em and I stumbled across a quaint dinner in the north end where we shared the most delicious muscles. I attempted to recreate these mussels for our new years dinner last night - and was quite successful.

mussels with fennel, cracked mustard and apple crema

~ recipe by me

1/4 cup butter

1 cup chopped fresh fennel bulb

3 shallots chopped

5 garlic cloves chopped

2 tsp fennel seeds

3 tbsp cracked dijon mustard

2 cups apple juice

4 tbsp apple sauce

2 cups of dry white wine

1 cup whipping cream

2 tsp chopped rosemary

Melt butter in large pan over low - medium heat. Add chopped fennel, shallots, garlic, fennel seeds and dijon. Saute until fennel is tender, about 5 minutes. Add apple juice and simmer for 5 minutes. Blend with hand blender or in food processor. Return mixture to large pan add wine and cream and boil until liquid thickens slightly - about 10 minutes. Add rosemary simmer for 1 minute. Add mussels cover and cook on medium - high heat for about 5 minutes (until mussels have opened). Divide mussels among bowls (discard any mussels that do not open). Ladle broth over mussels and serve with warm crusty french bread.