Mussels are one of the cheapest and best things we can get from the sea and this is an easy everyday feast. We use licorice-like flavors, which go very well with mussels: some finely chopped fennel and a sprinkle of aniseed in the pot.
Ingredients
- 2 kg mussels
- 1 x fennel
- ½ x leeks
- 1 tsp aniseed
- 2 dl water
- 1 dl heavy cream
Method
- Check, clean and rinse the mussels. Place in a large saucepan.
- Coarsely chop the fennel and leek and put it in the pot together with whole anise seeds and water. Put on lid and set to boil at maximum heat.
- When it has boiled at maximum heat for 3 minutes, shake the pot a little. Use good potholders so you don't burn your fingers.
- Ad the cream and put the lid back on. After just one minute of boiling, it's ready! Serve the mussels in deep plates, with the delicious stock. Feel free to put bread and butter on the table too.
- Sprinkle with chopped parsley and the zest of an organic lemon, if you like.
