Black Mussels With Fennel Salt

Recipe Ingredients

		Mussels
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Chopped shallot
1/4 cup	59ml	Olive oil
1 1/2 lbs	681g / 24oz	Mussels
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	White wine
2 cups	474ml	Ong choy
		= (a long-stemmed leafy green
		Available at Asian markets)
1 tablespoon	15ml	Butter
		Fennel Salt
1/4 cup	59ml	Fleur de sel
		= (French sea salt available at specialty
		Markets and well-stocked supermarkets)
3 tablespoons	45ml	Lightly-toasted fennel seeds
1/2 tablespoon	7.5ml	Grated lemon zest

Recipe Instructions

For the Mussels: Place the garlic and the shallot in a large skillet with the olive oil over medium heat and cook until the garlic is fragrant and the shallot has just become translucent, about 2 minutes. Swirl the pan so the garlic moves and does not burn.

Add the mussels. Turn the heat to high and coat the mussels in the oil, shallot and garlic. Add a dash of salt and pepper, then the wine. Cover and simmer until the mussels have opened wide, no more than 2 minutes. Discard any unopened mussels.

Arrange the mussels in a bowl and return the cooking liquid to the heat. Add the ong choy and the butter. Cook 1 to 2 minutes. The ong choy cooks down very quickly; you want this to remain brothy. Pour the liquid on top of the mussels and arrange the ong choy in a bundle on top. Serve while hot with the fennel salt for sprinkling.

For the Fennel Salt: Using a mortar and pestle, lightly crush the salt, fennel seeds and zest together until lightly combined. (Makes a little less than a half cup)

This recipe yields 1 to 2 servings.

Each of 2 main-dish servings: 554 calories; 897 mg. sodium; 79 mg. cholesterol; 38 grams fat; 8 grams saturated fat; 15 grams carbohydrates; 30 grams protein; 1.99 grams fiber.

Source:
The Los Angeles Times, 12-11-2002

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