Fennel-And-Mussels Alfredo Recipe

Cooking Directions

• STEP 1.In a large pot, cook the pasta according to package instructions until al dente. Drain and set aside.
• STEP 2.In a separate large pot, melt the butter over medium heat. Add the fennel and cook until softened, about 5 minutes.
• STEP 3.Add the garlic and red pepper flakes to the pot and cook for an additional minute.
• STEP 4.Add the white wine to the pot and bring to a simmer. Add the mussels and cover the pot. Cook until the mussels have opened, about 5-7 minutes. Discard any mussels that do not open.
• STEP 5.Remove the mussels from the pot and set aside. Reserve the cooking liquid.
• STEP 6.In the same pot, melt the remaining butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
• STEP 7.Slowly whisk in the milk and reserved cooking liquid. Cook, stirring constantly, until the sauce has thickened.
• STEP 8.Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
• STEP 9.Add the cooked pasta and mussels to the pot and toss to coat in the sauce. Cook for an additional 2-3 minutes until heated through.
• STEP 10.Serve the Fennel-And-Mussels Alfredo hot, garnished with fresh parsley and additional Parmesan cheese, if desired.

Cooking Tips

• Make sure to clean the mussels thoroughly before cooking by scrubbing them under cold water and removing any beards.
• If any mussels do not open during cooking, discard them as they may be spoiled.
• For a lighter version, you can use half-and-half or a combination of milk and chicken broth instead of heavy cream in the Alfredo sauce.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a saucepan over low heat, adding a splash of milk or cream to revive the sauce.
• Serve the Fennel-And-Mussels Alfredo with a side of crusty bread and a green salad for a complete meal.