Mussels with Cream

4 SERVINGS

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Buy all ingredients right below the recipe

INGREDIENTS

2 kg mussels
140 g onion
60 g butter
a pinch of salt
200 g fennel
1 handful of flat-leaf parsley leaves
200 ml cream (min. 31 %)

PAIRING THE DISH WITH WINE

The best choice for seafood is light and less aromatic wines. Choose from white and rosé.

INSTRUCTIONS

1
Place the mussels in a bowl with cold water and clean each one thoroughly. Discard any that are open.
2
Peel and finely chop the onion. Clean the fennel, cut it in half, and slice it into fine strips. Coarsely chop the parsley.
3
In a pot over high heat, melt the butter and sauté the onion and fennel until translucent. Add salt, add the mussels, and cover with a lid. After 1.5 minutes, pour in the cream and 200 ml of water. Cover with a lid and let it simmer for another 3.5 minutes.
4
Remove from heat and stir in the chopped parsley.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef