Creamed Bouchot Mussels, Fourme d’Ambert, Herring Cromesquis - Fromage AOP Fourme d'Ambert

Ingredients

• 100 g Fourme d’Ambert,
• 400 g Bouchot mussels,
• 100 g fennel,
• 50 g single cream,
• 1 cl pastis,
• 2 cl olive oil,
• A bunch of dill,
• Salt and pepper.
• 100 g smoked herring,
• 20 cl single cream,
• 1 egg,
• 80 g butter,
• 30 g flour,
• 30 g breadcrumbs,
• Oil for frying.