Mussel Stew

For the mussel stew, clean the mussels well. Heat salted water in a large saucepan, put the mussels and cook them for a few minutes at moderate temperature with the lid closed, until they open.

Strain the mussels in a sieve, sorting closed ones. Separate the mussel meat from the opened shells and store in the refrigerator with the lid closed until further use.

For the soup, clean the fennel, celery and leek and cut them into dear narrow slices. Peel and quarter the onion and cut into narrow slices. Peel the carrots and cut them into narrow slices as well. Peel the potatoes and cut into 1 cm cubes.

Briefly sauté the fennel, celery, onion and carrot slices in oil in a wide saucepan over medium heat. Add the potato cubes, deglaze with anise liqueur and white wine.

Reduce slightly and pour in clear vegetable soup. Cook the soup for about 10 minutes on low heat until the vegetables are soft.

After 5 minutes, add in garlic, leeks, ginger, lemon zest, saffron threads and bay spice. Season the stew with cayenne pepper and salt.

Then remove the garlic, ginger, bay spice and lemon zest, add the mussels and cook gently in the soup. Finally, sprinkle with parsley and fennel greens if desired and serve the mussel stew.

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