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🍽️ Fennel Mussels

513 kcal · 30 min · 4 servings

Ingredients

• 2 kg fresh Venus clams
• 1 bulb fennel
• 100 g shallots
• 4 garlic cloves
• 1 red chili pepper
• Zest of 1/2 oranges (in strips)
• 30 g butter
• 200 ml white wine
• Pepper from the mill
• 2 tbsp parsley

Instructions

1. 1. Place the mussels in a bowl of cold water for at least 30 minutes.
2. 2. Rinse the mussels thoroughly under running water in a sieve shortly before cooking.
3. 3. Let the mussels drain in the sieve.
4. 4. Discard any damaged mussels or those that are already open.
5. 5. Clean and wash the fennel bulb.
6. 6. Cut out the hard core at the base of the fennel bulb in a wedge shape.
7. 7. Cut the fennel bulb into quarters.
8. 8. Slice the fennel pieces thinly.
9. 9. Finely dice the shallots.
10. 10. Crush the garlic clove with the flat side of your knife.
11. 11. Slice the chili pepper in half lengthwise.
12. 12. Remove the seeds from the chili pepper.
13. 13. Finely chop the chili pepper.
14. 14. Halve the orange and rinse the zest in a sieve under hot water for 1 to 2 minutes.
15. 15. Heat oil and butter in a pot.
16. 16. Sauté the shallots, garlic, and chili over medium heat for 2 minutes.
17. 17. Add the orange zest, wine, and 200 milliliters of water to the pot.
18. 18. Bring the mixture to a boil.
19. 19. Remove the garlic clove from the pot.
20. 20. Add the mussels to the pot.
21. 21. Cook the mussels for 4 to 5 minutes with the lid on.
22. 22. Shake the pot gently from time to time.
23. 23. Remove any mussels that remain closed after cooking.
24. 24. Season the mussels with pepper.
25. 25. Sprinkle the mussels with parsley.

Nutrition per serving

• kcal: 513
• Protein: 58 g · Fett/Fat: 11 g · Carbs: 36 g