نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Creamy garlic, lemon and dill mussels with fennel salad

Seafood 20 Mins Prep · 15 Mins Cook

Soak 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.