Moules marinières with white wine, fennel and lemon
An invigorating dish that tastes of sea and sunshine!
Scrub and rinse the mussels carefully, discarding any that are open or have broken shells. Finely slice the shallots.
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.
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!
A young, dry white wine: Alsace Riesling, Muscadet cru Gorges or Mâcon.