Cooking Index - Cooking Recipes & IdeasBlack Mussels With Fennel Salt Recipe - Cooking Index

Black Mussels With Fennel Salt

Type: Fish, Shellfish
Serves: 2 people

Recipe Ingredients

1 tablespoon 15mlChopped garlic
1 tablespoon 15mlChopped shallot
1/4 cup 59mlOlive oil
1 1/2 lbs 681g / 24ozMussels
  Salt - to taste
  Freshly-ground black pepper - to taste
3/4 cup 177mlWhite wine
2 cups 474mlOng choy
  = (a long-stemmed leafy green
  Available at Asian markets)
1 tablespoon 15mlButter
  Fennel Salt
1/4 cup 59mlFleur de sel
  = (French sea salt available at specialty
  Markets and well-stocked supermarkets)
3 tablespoons 45mlLightly-toasted fennel seeds
1/2 tablespoon 7.5mlGrated 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.

The Los Angeles Times, 12-11-2002


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