Shellfish with anise and vinegar

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat

Ingredients

  • 2 French shallots
  • 2 garlic cloves
  • ½ bunch curly-leaf parsley
  • 1 fennel bulb
  • 1 cinnamon stick
  • 150 ml white wine
  • 3 star anise
  • 2 tablespoons balsamic vinegar
  • 80 g butter
  • 2 kg mussels
  • 12 razor clams
  • 400 g clams

1 flameproof casserole dish

1 chopping board

Method

Peel and finely chop the shallots and garlic.

Chop the parsley. Slice the fennel.

Boil the wine with the garlic, shallots, fennel, star anise and cinnamon for 5 minutes in a flameproof casserole dish.

Add the vinegar and butter, then the mussels. Put the lid on and cook for another 5 minutes over low heat.

Scatter with the parsley.