Clean the whole mussels by rinsing them well, then scrubbing them and removing the beard. Place in a wire basket over the grill until they begin to open. Alternatively, place the mussels in a pot with
Thinly slice the fennel bulb on a mandolin. Dress in olive oil and season with salt and pepper. Grill until lightly charred.
To assemble, place grilled fennel slices on the toast, followed by two mussels, finishing with a dried fennel frond to garnish, and served with a Loxton Lager.
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