28 min

Moules marinières with white wine, fennel and lemon

Name: Moules marinières with white wine, fennel and lemon
Prep time: 20 min
Cook time: 8 min
Yield: 4
Ingredients: 2.00 kg Bouchot Mussels; 40.00 g Charentes-Poitou Butter PDO; x 2.00 Traditional Shallots; 4.00 g Peel from an unwaxed lemon; 1.00 cc fennel seeds; fresh thyme; 1.00 small bunch parsley; x 2.00 bay leaves; 50.00 cl Alsace Gewurztraminer PDO

An invigorating dish that tastes of sea and sunshine!

Temps de préparation

20 min

Ingrédients Pour

Fruits de mer

Moules de Bouchot

2 kg Voir la fiche
Beurre AOP Charentes-Poitou

40 g Voir la fiche
Echalote de Tradition

x 2 Voir la fiche
Peel from an unwaxed lemon 4 g
fennel seeds 1 cc
fresh thyme
parsley 1 small bunch
bay leaves x 2
Alsace Gewurztraminer AOP

50 cl Voir la fiche

Où trouver nos produits

Préparation

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!