Moules marinières with white wine, fennel and lemon

An invigorating dish that tastes of sea and sunshine!

Tiempo de preparación

20 mín

Ingredientes Para

Mariscos

Mejillones de Bouchot

2 kg Ver la ficha
Mantequilla de Charentes-Poitou DOP

40 g Ver la ficha
Chalota tradicional

x 2 Ver la ficha
Peel from an unwaxed lemon 4 g
fennel seeds 1 cc
fresh thyme
parsley 1 small bunch
bay leaves x 2
Alsace Gewurztraminer DOP

50 cl Ver la ficha

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Preparación

Scrub and rinse the mussels carefully, discarding any that are open or have broken shells. Finely slice the shallots.

Gently crush the fennel seeds with a pestle and mortar.

Add the mussels, shallots, thyme, parsley, bay, crushed fennel seeds, lemon peel and white wine to a large cooking pot. Cover and cook on a high heat for 6 minutes. Give the pot a good shake from time to time, keeping the lid closed, to thoroughly mix the contents.

Once the mussels have all opened, add the butter and cook for 2 more minutes on a gentle heat. Mix well and serve in soup plates with the juice. Enjoy!