Mussels with julienne vegetables
with it: toasted slices of bread, drizzled with olive oil
Ingredients for 2 servings
- 750 ml vegetable stock
- 1 fennel, cut into fine strips
- 1 carrot, cut into fine strips
- 1 onion, cut into fine strips
- add 1 hole garlic clove
- ground black pepper
- a pinch of salt
- add 750 g mussels, leave to boil in the hot stock for about 10 minutes
- olive oil
Perfect food paring: mountain apple juice & lemon verbena