Inspired by the nutrient-rich West Coast – home to towns such as Saldanha Bay and Langebaan where mussels are sustainably harvested – this dish lets simple flavours shine
| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت الطهي | 15 دقائق |
| عدد الأفراد | 4 |
| مطبخ | المأكولات البحرية |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 466 |
| دهون | 28g |
| المشبعة | 12g |
| بروتين | 10g |
| الكربوهيدرات | 49g |
| السكريات | 9g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFSoak the cleaned mussels in a large bowl of cold salted water for 30 minutes to draw out any sand.
Using a mandolin, thinly slice the fennel. Finely chop the dill and juice a lemon, then toss the fennel with the dill, lemon juice, 2 tbsp olive oil, salt and pepper and set aside.
Finely dice the onion, slice the celery, crush the garlic and finely chop the parsley leaves and stems.
Heat 1 tbsp olive oil in a large pot over a medium heat. Sauté the onion, celery and parsley stems for 5–7 minutes until soft, then add the garlic and cook for 2 more minutes until lightly golden.
Increase the heat to high, add the mussels, pour in the water and vegetable stock, cover and steam for 5 minutes until opened, discarding any that remain closed.
Stir in the cream, a squeeze of lemon juice and cold butter to emulsify, then add the chopped parsley, salt and a crack of black pepper.
To serve, place the toasted sourdough on each plate, spoon over the mussels and broth, and top with the fennel salad and the leftover parsley leaves.
