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!

Preparation time

20 min

Ingredients For

Seafood

Bouchot Mussels

4.50 lsb See the article
Charentes-Poitou Butter PDO

3 tpsb See the article
Traditional shallots

x 2 See the article
Peel from an unwaxed lemon
fennel seeds 1 tsp
fresh thyme
parsley 1 small bunch
bay leaves x 2
Alsace Gewurztraminer AOC

2 cups See the article

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Preparation

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!