Fennel-Mussel Soup - Boys of Cooking
Wash off and debeard 2 pounds of mussels, discarding any dead ones. While wet, put them in a covered pot and cook on medium-high heat until they have opened; di
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.boysofcooking.com.
Ingredients
- 2 pounds of mussels
- a chopped onion
- a little olive oil
- ½ teaspoon salt
- a few grinds of black pepper
- some whole fennel seeds
- 2 fennel bulbs
- a clove of garlic
- a 28-ounce can of plum tomatoes
- 2 bay leaves
- 1 quart of chicken stock
- ½ cup of clam juice
- 3 tablespoons of Pernod
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