Braised Mussels With Goat Cheese Butter

Braised Mussels with Goat Cheese Butter Try this amazing recipe for Braised Mussels with Goat Cheese Butter that your whole family will love! Yield: 2 to 3 Ingredients: FOR THE MUSSELS: 1 pound of Mussels 1 tablespoon of olive oil 1/2 bulb of fresh fennel thinly sliced 1/2 sweet onion thinly sliced 3 finely minced cloves of fresh cloves 1 roasted red bell pepper thinly sliced 1 roasted yellow bell pepper thinly sliced 3 tablespoons of chiffonade fresh basil juice of 1 lemon 1/2 cup of white wine 1 cup of chicken stock sliced green onions for garnish pinch of crushed red pepper flakes Kosher salt and fresh cracked black pepper FOR THE GOAT CHEESE BUTTER: 4 ounces of soft goat cheese 1 ounce of soft unsalted butter 3 tablespoons of chopped fresh oregano olive oil for coating loaf of fresh French bread Kosher salt and fresh cracked black pepper Procedures: Cheese spread: In a large bowl whisk together goat cheese, butter, oregano, salt and pepper and set aside. French Bread: Slice 1/2 of the loaf into thick sliced and the other 1/2 into thin slices.  With a pastry brush, brush each side of the individual slice and toast in the oven on 375° for 4 to 6 minutes or until brown.  Once brown remove from the heat and spread a small amount of the goat cheese spread on each individual slice of French bread.  Serve the thin sliced of bread on the side and reserve the thick slices. Mussels: In a hot large saute pan with 1 tablespoon of olive oil caramelize the fennel and onions.  One brown, add in garlic, peppers and mussels and saute for 1 to 2 minutes.  Next, deglaze with lemon juice and white wine and cook until the wine is almost gone and then add in the stock to braise.  Braise the mussels for 4 to 6 minutes and finish with fresh basil, salt, pepper, red pepper flakes and green onions.  Pour the mussels into a large bowl and serve the thick slices of French bread right in the broth from the mussels. See image at Braised Mussels with Goat Cheese Butter