Mussels with Fennel
by Editorial Staff
Continuing the topic of mussels. There are a great variety of recipes with these clams. Here is one of them – with healthy and tasty, albeit a little mysterious, fennel.
Servings: 4
Ingredients
- Olive oil – 1 tbsp
- Onions, finely chopped – 1 pc.
- Fennel onion, finely chopped – 1 pc.
- Garlic, finely chopped – 2 cloves
- Potatoes, cut into small cubes – 2 pcs.
- Fish broth (low-fat) or vegetable broth – 300 ml
- Coconut milk (unsweetened) – 400 ml
- Fresh mussels – 1.3 kg
- Fresh basil
- Black pepper
Directions
- Heat the oil in a heavy saucepan over low heat. Add onion, fennel and salt. Cook for 5 minutes. Add garlic and potatoes. Cook for 2 minutes.
- Pour in broth and bring to a boil. Add coconut milk, reduce heat and simmer for about 10 minutes. Increase the heat slightly, add the thoroughly washed and peeled mussels and cook for 5 minutes to open them (discard the unopened mussels).
- Add the chopped basil leaves. Season with salt and pepper to taste. Serve the mussel broth hot.
Enjoy your meal!
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