Cooking time: 20 min - Preparation time: 10 min - Serves: 6
Ingredients
3 kg bouchot mussels
2 small zucchinis
2 stalks celery
2 cloves garlic
1 onion
1 small fennel
1 small green chilli
A few sprigs fresh thyme
5 cl olive oil
5 cl Pastis
1/2 bunch flat-leaf parsley
Preparation:
1. Wash and dice all the vegetables.
2. Heat the Kokko with a little olive oil and cook the vegetables with the garlic and thyme over medium heat, stirring constantly.
3. After 10 minutes, add the mussels. Open them over high heat and mix well with the vegetables. Pour in the Pastis and allow it to evaporate completely.
4. Just before serving, add the chopped flat-leaf parsley and enjoy immediately.
Tip: Tilt your Kokko forwards to retain all the mussel sauce.
