Mussel and Fennel Broth (4)

When i ate shellfish more regularly I was always looking for new ways to cook them. This recipe is from Ruth Watson’s ” The Really Helpful Cookbook” which is a great source for new mussel recipes among other ideas.

Mussel and Fennel Broth (4)
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    Mussel and Fennel Broth (4)
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      Ingredients
      Servings:
      Instructions
      1. Heat the oil over a low-medium heat in a very large saucepan that will take all the mussels. Add the shallots, garlic, leek and fennel then cook for 10-15 minutes , stirring often, until the vegetables have softened. If they show any signs of colouring reduce the heat.
      2. Once the vegetables are soft increase the heat and add the wine and mussels. Cover and cook for 4-5 minutes, shaking the pan once or twice. As soon as the mussels have opened remove the pan from the heat and leave it to one side for a few minutes, uncovered.
      3. Remove the mussels from the pan using a slotted spoon - or drain in a colander making sure you catch all the liquid in another saucepan. If wished, remove one of the empty shells from each mussel. Keep the mussels warm with a piece of beeswax paper draped over to prevent them from drying out.
      4. Add the pernod and parsley to the reserved mussel juices and bring the broth to a boil over a high heat. Pour in the cream, return to the boil and simmer for 3-4 minutes, uncovered and without stirring, until the broth has thickened a little. Season with black pepper then taste and add salt if needed.
      5. Return the mussels to the pan and toss gently in the broth. Divide the mussels between four warmed bowls, then pour over the broth.
      6. Serve immediately with chunks of french bread and soup spoons to lap up the liquor.
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