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Mussels with fennel and pastis
 
 
4 ServingsPTM15 min

Mussels with fennel and pastis


A tasty French recipe. The lunch contains the following ingredients: fish, mussels (2 kg), garlic (in thin slices), fennel bulb, olive oil, cooking cream (a 250 ml), pastis (aniseed and Gall and Gall).

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Directions

  1. Rinse the mussels in plenty of cold water.
  2. Remove open and damaged shells.
  3. Leave the mussels in the water.
  4. Remove the underside of the fennel bulb and cut the fennel into slices that are as thin as possible.
  5. Heat the olive oil in a large pan and fry the fennel and garlic for 1 min.
  6. Drain the mussels and add to the fennel mixture.
  7. Add the cooking cream and pastis.
  8. Cook on high heat with the lid on the pan for 5 min.
  9. Shake regularly.
  10. Delicious with oven chips and a green salad..

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Nutrition

230Calories
Sodium30% DV720mg
Fat20% DV13g
Protein38% DV19g
Carbs3% DV9g
Fiber16% DV4g

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