1 kg mussels
1 fennel bulb
1½ dl verjus (or 1/2 dl apple cider vinegar and 1 dl white grape juice
1 dl dry white wine
50 gr unsalted butter
½ small bunch lovage, parsley or celery leaves
Salt and freshly ground black pepper
How it's done
Scrub and debeard the mussels, clean the fennel and herbs and divide or roughly chop the herbs.
Mussels - Trim and cut the fennel into 1-inch cubes or thin slices. Heat a large heavy pot over high heat until very hot. Add mussels, fennel, verjus, and wine. Cover and cook, stirring frequently, until mussels fully open (discard any that do not open). Using a slotted spoon, transfer mussels and fennel to a serving platter.
Dinnertime - Let the liquid simmer in pot for 1 minute; cut the butter into 1 cm pieces and whisk it and half of the herbs into the liquid. Season to taste with salt and pepper (and additional vinegar if using grape juice). Spoon over mussels, leaving any sediment behind. Garnish the mussels with the remaining herbs and serve immediately with some good bread.
Tip: Mussels can easily be steamed with a variety of ingredients, like beer, juices, vegetables and herbs.