Fennel with Mussels

Ingredients

• 500 g heart mussels
• 1 Shallot
• 1 Garlic clove
• 3 tbsp olive oil
• 2 tbsp Noilly Prat
• a splash dry white wine
• 1 pinch turmeric (ground)
• Sea salt
• pepper from grinder
• 2 baby fennel bulbs
• 1 tsp Pink peppercorns
• 1 small celery stalk
• 60 g sour cream
• 1 tbsp fresh chopped dill

Instructions

1. 1.

   Wash and clean the mussels. Peel the shallot and garlic, finely chop both, and sauté them in hot oil until translucent. Deglaze with Noilly Prat and white wine, season with turmeric, sea salt, and pepper, then add the mussels. Cover and steam for 2–3 minutes until all mussels open; discard any that remain closed.

2. 2.

   Wash, clean, and thinly slice or shave the fennel. Reserve some green for garnish. Toss the sliced fennel in a bowl with pink peppercorns, then fold in the mussels and their broth. Let it cool slightly before serving.

3. 3.

   Wash, clean, and finely slice the celery stalk. Mix with sour cream and dill to create a creamy accompaniment.

4. 4.

   Arrange the salad in bowls, spoon dollops of the celery‑cream over the fennel, and garnish with reserved fennel greens.