Black Mussels With Fennel Salt Recipe

• 1 Tbsp. minced garlic
• 1 Tbsp. minced shallot
• 1/4 c. extra virgin olive oil
• 1 1/2 lb mussels Salt to taste Freshly-grnd black pepper to taste
• 3/4 c. white wine
• 2 c. ong choy (a long-stemmed leafy green available at Asian markets)
• 1 Tbsp. butter
• 1/4 c. fleur de sel (French sea salt available at specialty markets and well-stocked supermarkets)
• 3 Tbsp. lightly-toasted fennel seeds
• 1/2 Tbsp. grated lemon zest

1. For the Mussels: Place the garlic and the shallot in a large skillet with the extra virgin olive oil over medium heat and cook till the garlic is fragrant and the shallot has just become translucent/soft, about 2 min.
2. Swirl the pan so the garlic moves and does not burn.
3. Add in the mussels.
4. Turn the heat to high and coat the mussels in the oil, shallot and garlic.
5. Add in a dash of salt and pepper, then the wine.
6. Cover and simmer till the mussels have opened wide, no more than 2 min.
7. Throw away any unopened mussels.
8. Arrange the mussels in a bowl and return the cooking liquid to the heat.
9. Add in the ong choy and the butter.
10. Cook 1 to 2 min.
11. The ong choy cooks down very quickly; you want this to remain brothy.
12. Pour the liquid on top of the mussels and arrange the ong choy in a bundle on top.
13. Serve while warm with the fennel salt for sprinkling.
14. For the Fennel Salt: Using a mortar and pestle, lightly crush the salt, fennel seeds and zest together till lightly combined.
15. (Makes a little less than a half c.)
16. This recipe yields 1 to 2 servings.

garlic, shallot, extra virgin olive oil, mussels salt, white wine, choy, butter, fleur de sel, fennel seeds, lemon zest

Taken from cookeatshare.com/recipes/black-mussels-with-fennel-salt-85958 (may not work)