Champagne Pei Mussels Recipe
Roasted Fennel, Oven Dried tomatoes, Herbs, Sourdough Bread.
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Ingredients
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Mussels
Roasted Fennel
Oven Dried Tomatoes
Sourdough Bread
Method
Prepare Mussels
- 1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells with a brush to remove any dirt or barnacles. Remove the beards by pulling them off.
- 2
- 3
Add Mussels and Wine
Add the cleaned mussels to the pot along with 1 cup of champagne or dry white wine. Cover the pot and cook for about 5-7 minutes, shaking the pot occasionally until the mussels have opened.
- 4
Finish with Herbs
Remove from heat and stir in the chopped parsley. Discard any mussels that did not open.
Roast Fennel
- 5
Preheat Oven
Preheat your oven to 400°F (200°C).
- 6
Prepare Fennel
In a mixing bowl, toss the sliced fennel bulbs with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper.
- 7
Roast Fennel
Spread the fennel on a baking sheet and roast in the preheated oven for 25-30 minutes or until golden brown and tender, stirring halfway through.
Oven Dry Tomatoes
- 8
Prepare Tomatoes
Cut the cherry tomatoes in half and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of dried oregano. Toss to coat.
- 9
Dry Tomatoes
Bake in the oven at 200°F (95°C) for 2-3 hours until they are shriveled and slightly darkened, but still moist.
Prepare Sourdough Bread
- 10
- 11
Toast Bread
Place the oiled slices on a baking sheet and toast in the oven at 400°F (200°C) for about 10 minutes, or until golden and crispy.