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Finchesarebeautiful
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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Ingredients
Directions
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Rinse the mussels in plenty of cold water.
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Remove open and damaged shells.
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Leave the mussels in the water.
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Remove the underside of the fennel bulb and cut the fennel into slices that are as thin as possible.
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Heat the olive oil in a large pan and fry the fennel and garlic for 1 min.
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Drain the mussels and add to the fennel mixture.
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Add the cooking cream and pastis.
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Cook on high heat with the lid on the pan for 5 min.
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Shake regularly.
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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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