Mussels with julienne vegetables

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