Recipe for Summer Mussels with Wild Fennel

Clean the mussels, rinse them in several waters, adding 1 tablespoon of vinegar to the last rinse. Peel the vegetables, chop them into small pieces, finely chop the onions, and cut the stems of the fennel (keep the small fennel flowers). Chop the parsley and strip the thyme leaves.

In a pot, melt the butter, add the vegetables, the chopped onion, the mussels, 1 teaspoon of fish spices, a pinch of star anise powder, thyme, and a bit of parsley. Cook quickly. As soon as the mussels start to open, add the almond cream, and wait until all the mussels are open. Serve in bowls, with parsley and wild fennel flowers.

To finish, you will find this recipe on my blog.