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 PDO Poitou-Charente Butter; 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 AOC

An invigorating dish that tastes of sea and sunshine!

Romantisch

Einfach

Mittagessen

Rate this recipe! 860

Zutaten für

Meeresprodukte

Bouchot-Muscheln

2 kg •Produkt ansehen
Milchprodukte

Butter aus Charentes-Poitou AOP

40 g •Produkt ansehen
Früchte und Gemüse

Traditionelle Schalotten

x 2 •Produkt ansehen
Peel from an unwaxed lemon 4 g
fennel seeds 1 cc
fresh thyme
parsley 1 small bunch
bay leaves x 2
Wein und Spirituosen

AOC Alsace Gewurztraminer

50 cl •Produkt ansehen

Wo sind unsere Produkte zu finden?

Scrub and rinse the mussels carefully, discarding any that are open or have broken shells. Finely slice the shallots.

©Anne Garlone

Gently crush the fennel seeds with a pestle and mortar.

©Anne Garlone

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.

©Anne Garlone

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!