Ingredients

• 1 medium onion, chopped
• 2 tablespoons butter
• 2 teaspoons ground fennel seed
• 1 teaspoon red pepper flakes
• 3 cloves garlic, pressed
• Zest of half orange
• 3/4 cup white wine
• 1 1/2 cups chicken stock
• 2 pounds fresh mussels, scrubbed and debearded
• 1/2 cup heavy cream
• French bread, for dipping

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Instructions

1. In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream, stir until incorporated and remove from the heat. Serve immediately with sliced French bread for dipping.;