Filter
Reset
Sort ByRelevance
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).
Share
Tweet
Pin
Whatsapp
Print
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..
-
35 minLunchsmall bottle gourd, sherry vinegar, olive oil, thick paste batard pompadour, soft goat cheese,mega pumpkin crostini -
20 minLunchmango, apple vinegar, Red pepper, lime, olive oil, Red onion, cucumber, avocado, lettuce, Red pepper, coriander,mango avocado salad with mango dressing -
40 minLunchParmesan cheese, minced beef, olive oil, lean smoked bacon, garlic, onion, tomato paste, winter carrot, savoy, cabbage, dried Italian herbs, Meat bouillon, shell paste, ciabatta Bread, olive oil,Italian vegetable soup with parmesan balls -
30 minLunchmussel, fish stock, sunflower oil, celery, garlic, onion, chili powder, tomato paste, tomato cubes, laurel leaf, vodka, salted butter, parsley, breadstick,bloody mary soup with mussels
Nutrition
230Calories
Sodium30% DV720mg
Fat20% DV13g
Protein38% DV19g
Carbs3% DV9g
Fiber16% DV4g
Loved it