Shellfish with anise and vinegar

Preparation info
  • Serves


    • Difficulty


    • Ready in

      20 min

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 2 French shallots
  • 2 garlic cloves
  • ½ bunch curly-leaf parsley


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.