An invigorating dish that tastes of sea and sunshine!
準備に必要な時間
20分
材料 For
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4 g
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1 cc
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1 small bunch
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x 2
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作り方
1
Scrub and rinse the mussels carefully, discarding any that are open or have broken shells. Finely slice the shallots.
© ©Anne Garlone
2
Gently crush the fennel seeds with a pestle and mortar.
© ©Anne Garlone
3
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.
© ©Anne Garlone
4
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!
© ©Anne Garlone
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