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Ingredients:
Nocla flavouring:
2 kg blue mussels
Neutral oil
2 onions – finely chopped
2 cloves of garlic – finely chopped
0.5 fennel – cut into smaller pieces
150 g Kornfond
50 g butter
Optional: white wine
Mussels
01
Rinse the mussels in plenty of water to remove any dirt/sand. Make sure that the mussels are whole and are alive.
02
Sauté onions, garlic and fennel in a pot in a mixture of oil and butter at medium heat.
03
Add the mussels and Kornfond and cover the pot with a lid.
04
Cook the mussels for a couple of minutes and mix in the chili, spring onions and fennel tops. Plate it a big bowl and serve as soon as possible.
Final plating
Chili – thinly chopped
Green top from spring onions
Top from fennel
Optional: Grilled or toasted sourdough bread
Optional: Slices of lemons
