Name: Mosselen met venkel en pastis
Ingredients: 2 kg Premier mosselen; 1 grote venkel; 3 stengels bleekselderij (gehakt); 2 tenen knoflook; 80 ml pastis; 50 ml slagroom; 1/2 bos platte peterselie; eventueel pasta of brood

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Mussels with fennel and pastis

Be surprised by the subtle anise flavor in this dish. This classic is packed with vegetables, making it extra tasty and healthy!

Porties

Ingredients

2 kg Premier mussels
1 big fennel
3 stalks of celery chopped
2 cloves garlic
80 ml pastis
50 ml cream
1/2 bunch of parsley
pasta or bread optional

Instructions

Slice the shallot into half rings, and cut the fennel and celery into small pieces.
Heat butter in a pan and add the chopped vegetables, onion, and garlic.
Cook everything until it’s soft, all the while stirring well!
Pour in the pastis and stir it well into the vegetables.
Add your mussels to the pan, cover with the lid, and give it a shake.
When the mussels start to open slightly but are not quite cooked yet, add the cream.
Give it one more shake and let the pot simmer until all mussels are fully open.
Sprinkle the parsley over the pot and enjoy!

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Mussels with fennel and pastis

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Instructions

Ingredients