RecipesMediterranean 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