Steamed Mussels With Fennel And Sun Dried Tomatoes - cooking recipe

Ingredients

1 tablespoon olive oil
2 shallots, sliced thin
1 fennel bulb, sliced thin
5 garlic cloves, minced
8 sun-dried tomatoes, sliced thin
3/4 cup fresh parsley, minced
1 cup dry white wine
2 tablespoons fresh lemon juice (from 1/2 lemon)
2 lbs mussels, scrubbed and debearded
fresh lemon zest (from 1 lemon)
baguette, sliced

Preparation

Heat olive oil in a large saucepan over medium high heat and cook the shallots, fennel, and garlic until the fennel is softened (lower heat if garlic starts to burn).
Stir in the sun dried tomatoes, 1/2 cup of the parsley, white wine, and lemon juice.
Reduce heat to low and simmer 5 to 10 minutes.
Increase heat to medium and add the mussels; cover and cook until the shells open, about 7 to 10 minutes.
Transfer mussels, with a slotted spoon, to a serving bowl, discarding any that do not open.
Whisk the lemon zest and cream into the saucepan and pour over mussels; garnish with remaining parsley and serve.
Serve with baguette slices.