How do you store the mussels with fennel, zucchini, and pastis?

Name: Mussels with fennel, zucchini, and pastis
Cook time: 20 min
Total time: 20 min
Yield: 2P
Ingredients: 1 zucchini 1 fennel 4 tbsp olive oil Pepper Salt 1 kg mussels 10 cherry tomatoes 100 ml liquid (white wine, Hierbas, pastis…)

This dish is best enjoyed right after preparation, but you can store the leftovers in a sealed container in the refrigerator for up to one day. Gently reheat in a pan before serving.

Mussels with fennel, zucchini, and pastis

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20min

•

Easy

This mussel dish with fennel, zucchini, and a hint of pastis is perfect as a starter. Serve with bread rolls for a delicious result!

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Ingredients

What do you need?

Quantity: 2P

1 zucchini 1 fennel 4 tbsp olive oil Pepper Salt 1 kg mussels 10 cherry tomatoes 100 ml liquid (white wine, Hierbas, pastis…)

Preparation method

How do you make this?

Preparing the vegetables: Cut the zucchini into slices and the fennel into thin strips. Heat the olive oil in a large pan and add the vegetables. Sauté them over medium heat until they start to soften, about 5-7 minutes. Season with pepper and salt.

Preparing the mussels: Rinse the mussels thoroughly under cold water and remove any broken ones or mussels that do not close after a tap. Add the mussels to the pan with the vegetables along with the cherry tomatoes.

Finishing with liquid: Pour the chosen liquid (white wine, Hierbas, or pastis) over the mussels and vegetables. Turn the heat up high and let everything boil for about 3 minutes with a lid on the pan, until the mussels open.

Serving: Remove the pan from the heat as soon as all the mussels are open. Serve immediately with warm bread rolls to dip into the flavorful broth.

Tips

Use pastis for an anise flavor that goes well with the fennel. Serve a fresh salad for a complete dish. You shouldn't eat mussels that did not open after cooking.