Mussels with Fennel and Pastis
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg mussel (s)
- 0.5 ½ tuber / n fennel, including fennel green
- 3 large shallot (s)
- 4 clove (s) garlic
- 2 tablespoon butter
- 2 tablespoons oil
- 0.5 teaspoon ½ liquorice powder
- 600 ml white wine, dry
- 20 ml pastis (aniseed schnapps)
- 300 ml whipped cream
- salt
- pepper
- 0.5 ½ lemon (s), organic, which the zest
Print Recipe
Pin Recipe Instructions
- Rinse the mussels well and soak them well in cold water for 1 hour. Remove any mussel whiskers with a small brush and throw away any mussels that are wide open. It is normal for the mussels to open 2 - 3 mm.
- Peel or clean shallots, garlic and fennel and chop finely. Finely chop the fennel greens and set aside.
- Melt the butter in a large saucepan, add the oil and sauté the finely chopped shallots, garlic and fennel in it. Add the liquorice powder and mix everything well. Deglaze everything with the white wine and schnapps and bring to the boil with the lid closed. Now add the mussels to the resulting stock and cook for another 5 minutes at full heat with the lid closed.
- It is best to take the cooked mussels out of the pot with a slotted spoon and cover them aside in another pot so that they stay warm.
- Reduce the stock by half, add the cream, bring to the boil again and, depending on your taste, season with salt and pepper. Now put the mussels back into the saucepan with the stock, spread the finely chopped fennel greens over it and rub the zest of half a lemon over the mussels.
- If you like mussels straight, you can serve it with baguette with ajoli, otherwise pasta goes perfectly with it.
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