Mussel Toast with Fennel Butter

*Pair with 2015 Carneros Cuveé Rosé*

Serves 8

Ingredients

• 50-60 mussels, soaked & de-bearded
• 4 garlic cloves, sliced
• 1 head of fennel, thinly sliced
• 3 carrots, peeled, thinly sliced
• 1 cup dry white wine
• ¼ cup anise liquor
• 8 ½” slices of country bread, toasted
• 2 sticks of butter
• Gloria Ferrer 2019 Arbequina Extra Virgin Olive Oil
• 1 tbsp fennel pollen or ground fennel seed
• ½ bunch parsley, picked, chopped
• ¼ cup fennel greens, chopped (optional)

Instructions

Step 1 | Heat a film of olive oil in a dutch oven, add the garlic, fennel, and carrots, saute for 2-3 minutes. Add the mussels, white wine, anise liquor, and cover for 3 minutes to steam.
Step 2 | Remove the open mussels and let cool in a bowl, remove the rest of the mussels as they open. Discard any that don’t open.
Step 3 | Carefully remove the mussels from their shells and set in a bowl. Combine any residual liquid from the shells to the mussel pot. Toast your bread.
Step 3 | Bring the mussel pot up to a simmer and whisk in the butter a little at a time until a nice sauce has emulsified. Lower the heat, add the mussels, fennel tops, and parsley and warm through. Taste for seasoning.
Step 3 | Place a toast on each plate and top with the mussel ragout. Finish with a little lemon zest & fennel pollen.