Black mussels with fennel salt
Black mussels with fennel salt
Rating: (1 rated)
Recipe Yield: Total time: 20 minutes | Serves 1 to 2
1 tablespoon chopped garlic 1 tablespoon chopped shallot 1/4 cup olive oil 1 1/2 pounds mussels Salt, pepper 3/4 cup white wine 2 cups ong choy 1 tablespoon butter

Step 1 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.

Step 2 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 (see related recipe) for sprinkling.

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