Moules Marinières with White Wine, Fennel and Lemon | Taste France Magazine
An invigorating dish that tastes of sea and sunshine!
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Cooking tools:
- Mortar and pestle
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Soup plate
- Scrub brush
- Colander
Ingredients
- 4 1/2 lsb Bouchot Mussels
- 3 tpsb Charentes-Poitou Butter PDO
- x 2.00 Traditional Shallots
- Peel from an unwaxed lemon
- 1 tsp fennel seeds
- fresh thyme
- 1 small bunch parsley
- x 2.00 bay leaves
- 2 cups Alsace Gewurztraminer PDO
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