Mussels with fennel and pastis

Name: mussels with fennel and pastis
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 1 bin Mussels 2 kg; 1 toe garlic in thin slices; 1 fennel bulb; 1 el olive oil; bottle cooking cream a 250 ml; 4 el pastis aniseed, Gall and Gall

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).

Ingredients

Directions

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