One of my BFFs from highschool, Cathy, married a chef, John. Currently he is head chef at Table Three Restaurant in Wildwood, MO, and cathy runs front-of-house there. When I won the RFT award, they came up with an awesome idea to celebrate... let me help plan a menu for one night at Table Three. Seriously, y'all, I have some of the best friends a girl can ask for. I don't know how I got so lucky! Anyway, the dinner will be April 13th... a Wednesday night, which also means 20% off bottles of wine. I am very excited about this.
Last fall, John was on t.v., on a local show, Great Day St. Louis, doing a cooking demo. He made mussels with fennel. I love mussels. I LOVE fennel. The recipe also includes capers, butter, wine, garlic... so much goodness!!!! And, yes, the recipe lives up to expectations. It's also light-speed fast and extra-easy. The hardest part is finding the Pernod, a french, anise-flavored liquor. But any big liquor store should have it. (side note... now in search of cocktails to make with Pernod. Anybody?)
Table Three's Mussels
1 T. Olive oil
¼ small bulb Fennel (thin slice)
2 ea. Sun dried tomato (julienne)
2 T. Capers
1 t. Garlic (minced)
¼ c. Perno
d ¼ c. White wine
2 oz. Butter
1 T. Fresh herbs (parsley, tarragon, chive, dill)
Salt and pepper to taste
Crusty French bread
Heat olive oil in large sauté pan and add mussels, fennel, sun dried tomato, capers and garlic sauté until the fennel softens and the mussels begin to open. Deglaze with Pernod, add white wine, then the butter. Finish with fresh herbs, salt and pepper.
Serve in large bowl with crusty French bread.