Black Mussels With Fennel Salt
By á-174942
Ingredients
- MUSSELS:
- 1 tablespoon chopped garlic
- 1 tablespoon chopped shallot
- 1/4 cup olive oil
- 1 1/2 pounds mussels
- Salt to taste
- Freshly-ground black pepper to taste
- 3/4 cup white wine
- 2 cups ong choy (a long-stemmed leafy green available at Asian markets)
- 1 tablespoon butter
- FENNEL SALT:
- 1/4 cup fleur de sel (French sea salt available at specialty markets and well-stocked supermarkets)
- 3 tablespoons lightly-toasted fennel seeds
- 1/2 tablespoon grated lemon zest
Details
Servings 1
Preparation
Step 1
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.
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