Serves Four
Ingredients:
- 2 large fennel bulbs, 1.75 kg fresh mussels in their shells, well scrubbed under cold water and beards removed, 175 ml water, spring of thyme, 25 gm butter, 4 shallots finely chopped, 1 garlic clove crushed, 250 ml white wine, 10ml plain flour, 175 single cream, 15 ml chopped fresh parsley, salt and freshly ground black pepper, sprig of dill to garnish.
Cooking Method:
- Trim the fennel, cut into slices 5mm thick and then cut into 1 cm sticks. Cook in a little salted water until just tender and drain.
- Discard any mussels that are damaged or do not close. Put in a large saucepan, add the water and thyme, cover tightly, bring to the boil and cook for about 5 minutes until the mussels open, shaking occasionally.
- Transfer the mussels to a plate and discard any that are unopened. When cool enough to handle, remove them from their shells, reserving a few in their shells for a garnish.
- Melt the butter in a saucepan and fry the shallots and garlic for 3-4 minutes until softened but not browned.
- Add the fennel, fry briefly for 30-60 seconds and then stir in the wine and simmer gently until the liquid is reduced by half.
- Blend the flour with a little extra wine or water. Add the cream, parsley and seasoning to the saucepan and heat gently. Stir in the blended flour and the mussels. Cook over a low heat until the sauce thickens.
- Season to taste and pour into a warmed serving dish. Garnish with dill and reserved mussels in their shells.
