May 2008

Mussel and Fennel Broth

A tribute to the Auld Alliance between Scotland and France this delicious dish combines pastis with the aniseed flavour of fennel. Great as a starter or light lunch served with crusty white bread

Serves 4

	1kg (2 ½ lb) mussels
	1 small fennel bulb, finely chopped
	200ml (7 fl oz) dry white wine or a mixture of water and wine
	1 onion, finely chopped
	25g (4oz) butter
	A shot of pastis: Pernod or Ricard
	200ml (7 fl oz) double cream
	Salt and pepper
	Chopped fresh parsley to garnish

METHOD:

Discard any mussels that are open or broken. Scrub the remaining mussels and remove beards and barnacles. Finely chop the fennel bulb and the onion. Melt butter in a pan. Add fennel and onion and cook over a low heat until soft.

Place the mussels in a separate, wide pan. Pour over wine or wine and water mixture. Cook gently until all the mussels have opened, which usually takes between 3-5 minutes. Discard any that remain closed.

Strain the liquid from the mussels into the fennel and onion mixture. Stir and bring to simmering point. Add the pastis and add a little water if the flavour is too strong for you. After a few minutes stir in the cream, heat through and season to taste. Finally add the mussels to the broth and warm through without boiling. Serve in individual bowls or on soup plates with a sprinkling of fresh parsley and crusty bread.