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Ingredientes
- 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
Direcciones
- 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. Swirl the pan so the garlic moves and does not burn.
- Add in the mussels. Turn the heat to high and coat the mussels in the oil, shallot and garlic. Add in a dash of salt and pepper, then the wine. Cover and simmer till the mussels have opened wide, no more than 2 min. Throw away any unopened mussels.
- Arrange the mussels in a bowl and return the cooking liquid to the heat. Add in the ong choy and the butter. Cook 1 to 2 min. The ong choy cooks down very quickly; you want this to remain brothy. Pour the liquid on top of the mussels and arrange the ong choy in a bundle on top. Serve while warm with the fennel salt for sprinkling.
- For the Fennel Salt: Using a mortar and pestle, lightly crush the salt, fennel seeds and zest together till lightly combined. (Makes a little less than a half c.)
- This recipe yields 1 to 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 2 servings | |
| Calories 372 | |
| Calories from Fat 290 | 78% |
| Total Fat 32.79g | 41% |
| Saturated Fat 7.38g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 47mg | 2% |
| Potassium 122mg | 3% |
| Total Carbs 4.61g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.8g | 1% |
| Protein 0.49g | 1% |
