Casserole of Mussels with Fennel

Name: Casserole of Mussels with Fennel (Cassolette de moules parfumées au fenouil)
Cuisine: French
Ingredients: 2 kg (4½ lb) mussels, scrubbed, brushed and beard removed; 550 ml (1 pt) water; 15 g (½ oz) shallot finely chopped; 15 g (½ oz) celery, diced; 100 g (4 oz) fennel, finely cut; a few parsley stalks; a little thyme; 30 g (1¼ oz) each of leek and carrot cut into fine julienne strips; 30 g (1¼ oz) each of leek and carrot cut into fine julienne strips; salt freshly ground pepper and Cayenne; salt freshly ground pepper and Cayenne; salt freshly ground pepper and Cayenne; 8 fennel leaves for garnish

Cassolette de moules parfumées au fenouil

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This is a very honest way of producing a mussel recipe. Mussels taste very good with the fennel but you could also use curry spices, saffron or other flavourings.

Ingredients

2 kg (4½ lb) mussels, scrubbed, brushed and beard removed
550 ml (1

Europe
Switzerland
France
Stew
Fish course
Pescatarian
Gluten-free

Method

Discard any mussels that float during the cleaning, or that refuse to close when tapped sharply with a knife. Wash thoroughly.
Bring the water, shallot celery, half the fennel, the parsley and thyme to the boil in a wide, shallow pan.
Add the mussels in one layer, season with pepper, cover and bring to the boil again. Boil only until the mussels open -