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