Crockpot White Wine Garlic Mussels with Creamy Fennel Broth Step-by-step instructions

Before you start

Before you start, scrub the mussels under cold water and pull off any beards. Discard any that are open or cracked. Dice the shallots, mince the garlic, and shave the fennel bulb.

Cut the butter into small cubes. Measure the wine and have the crème fraîche and parsley ready. The slow cooker insert should be clean and dry. No need to preheat the slow cooker.

Instructions

Layer and Steam

1. 1Prep and Layer the Crockpot
   Scrub the mussels under cold running water, pulling off any beards. Discard any that are already open or cracked. Place the mussels in the slow cooker insert. Scatter the diced shallots, shaved fennel, and minced garlic over the mussels. Pour the Sauvignon Blanc over the top. Dot with the butter cubes. Do not stir.
   Look for The mussels are piled in the insert, with the aromatics and wine surrounding them.
   Tip Keep the mussels in a single layer if possible; if not, it's fine to pile them, as they will shrink as they open.
2. 2Cover and Set the Slow Cooker
   Place the lid on the slow cooker. Set the heat to HIGH. Cook for 90 minutes. Do not open the lid during cooking, as this releases steam and slows the cooking process.
   Look for The slow cooker heats up and steam begins to accumulate under the lid.
   Tip Resist the urge to peek; the trapped steam is what gently opens the mussels.

The slow cooker is filled with mussels, aromatics, wine, and butter. The lid is on, and the heat is set to HIGH.

Over the next 90 minutes, the wine will simmer, the butter will melt, and the mussels will begin to release their juices. The kitchen will start to smell like garlic, fennel, and white wine.

Finish the Broth

3. 3Check for Open Shells
   After 90 minutes, carefully remove the lid, tilting it away from you to avoid steam. Check that the mussels have opened wide. If any remain closed, return the lid and cook for an additional 5 to 10 minutes, then check again.
   Look for The shells have popped open, releasing their juices into the wine broth.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Discard any mussels that remain closed after the extra time.
4. 4Swirl in Crème Fraîche and Parsley
   With the slow cooker still on HIGH, gently stir in the crème fraîche and chopped parsley. Stir just until the crème fraîche is fully incorporated and the broth turns creamy. The internal temperature of the mussels should reach 145°F (63°C).
   Look for The broth changes from clear wine to a pale, creamy golden color.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Stir gently to avoid breaking the mussel shells.

After 90 minutes, the mussels have opened wide, and the broth is a fragrant, golden liquid. Stirring in the crème fraîche transforms it into a creamy, pale sauce. The parsley adds a fresh, green note. The shells are glossy, and the meat is plump and juicy.

Serve and Savor

5. 5Serve in Deep Bowls
   Using a large spoon, transfer the mussels and broth into deep bowls or a large moules pot. Ladle the creamy broth over the top. Serve immediately with warm baguette slices for dipping.
   Look for The mussels are nestled in the creamy broth, garnished with parsley.
   Tip Set out extra bowls for discarded shells.

The mussels and creamy broth are transferred to serving bowls. The baguette slices are warm and crisp, ready to be dipped. The dish looks like something from a French bistro, with the creamy sauce pooling around the open shells and the parsley flecked throughout.

Common mistakes

A common mistake is overcooking the mussels, which turns them rubbery. Stick to the 90-minute mark and check immediately. Another issue is not scrubbing the mussels well, which leaves grit in the broth.

Take the time to scrub each one. Also, avoid opening the lid during cooking to check on them; this releases steam and can extend the cooking time. Finally, do not skip discarding closed mussels after cooking.

How to tell it’s done

The mussels are done when their shells have opened wide, exposing the plump, cooked meat. The internal temperature should reach 145°F (63°C). Use an instant-read thermometer inserted into the meat of a mussel to confirm.

Discard any mussels that have not opened after the extra cooking time, as they may be unsafe to eat. The broth should be creamy and slightly thickened, with a fragrant aroma of wine and garlic.

• Shellfish: 145°F (63°C) in the thickest part