INGREDIENTS
This is what you need for 2 servings:
- 1 lbs. fennel, cleaned
- 4-6 lbs. mussels
- 1 cup water
- 1 cup white wine
- S&P
Pic1: mussels with fennelDirections
- Steam the fennel for 10 minutes. (Pic2)
- Combine fennel, water and wine in a medium stock pot.
- Add S&P to taste.
- Bring to boil and simmer for 5 minutes.
- Add the mussels.
- Bring to a boil again and simmer for about 8 minutes when fresh, 3 minutes starting with frozen mussels. (Pic3)
- Stir occasionally.
- Remove from the heat.
- Serve and enjoy. (Pic1)
The next step:
- Add enough water to make the mussel juice drinkable. ( = double to triple the original volume)
- Enjoy the soup. It is delicious too.
Pic2: steamPic3: simmer
Pic4: soup