Fennel and Mussels with Crostini

This mussel dish is a staple in my house.  I make it probably once a month, or every other month.  I like it because it is really easy- and fairly light.  I serve it as an entree for 2 people with a side salad, or it could be a first course for 4 people.  It is quick- about 25 minutes from start to finish.  The BEST part about this dish is using the crunchy bread to soak up the broth that comes from the wine and juice from the mussels.

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