Mussels with Fennel, Garlic and Cream Broth

Mussels cook in an aromatic broth of fennel, garlic, white wine and a splash of cream. Serve with crispy ciabatta to soak up the broth.

By yumbelo · 2 servings · 35 minutes

Ingredients

  • 1000 g Mussels, fresh and closed
  • 1 Stück Fennel bulb
  • 2 Stück Shallots
  • 2 Stück Garlic cloves
  • 2 EL Olive oil
  • 150 ml dry white wine
  • 100 ml Cream
  • 1 Stück Organic lemon
  • 1 Bund flat-leaf parsley
  • 200 g Ciabatta
  • Salt
  • Pepper

Method

  1. Rinse the mussels under cold running water, remove the beards and discard any open mussels that do not close when tapped.
  2. Trim the fennel, remove the core and cut the bulb into thin strips. Set the fennel fronds aside.
  3. Finely dice the shallots and garlic.
  4. Heat the olive oil in a large pot with a lid. Sweat the shallots, garlic and fennel in it for 4 minutes until soft.
  5. Deglaze with the white wine, bring to a boil and stir in the cream. Wash the lemon in hot water and finely grate the zest, then squeeze in a little juice and add both to the broth. Season with salt and pepper.
  6. Add the mussels, put the lid on and cook over high heat for 4 to 6 minutes until the shells have opened. Shake the pot now and then while cooking.
  7. Finely chop the parsley and the fennel fronds. Fold the herbs in and taste the mussels again for seasoning.
  8. Cut the ciabatta into slices and toast them or bake briefly in the oven at 200 degrees until crispy.
  9. Serve the mussels with the broth in two deep bowls, with the ciabatta on the side.