Camomile Tisane Mussels with Fennel & White Wine
A fresh and fragrant way to eat mussels, from Yorkshire chef Stephanie Moon.
- 1 ¼ kg mussels. Remember to scrape off any barnacles with a blunt knife and remove the beards- Just a swift tug and they will come off. Always wash them before cooking.
- 3 dried tablespoons of camomile tops.
- 1 large head of fennel shredded as thin as you can. Cut off any fennel tops and leave to one side for garnishing the plate.
- 3 cloves of garlic peeled and crushed
- 3 large shallots peeled and chopped finely
- 200ml of medium/dry white wine
- 2 tablespoons of Wharfe Valley rapeseed oil
Ideal with a crisp glass of white wine and bread for dipping.
If you are not a keen forager you can cheat and use a top quality camomile tea made from the heads and no loose leaves of tea. Six tea bags will be enough for the recipe. Crush these in a pestle and mortar until they form a powder or you can use a blender if you prefer or even simply chop.
- Simply heat a high sided pan with the oil. Add the garlic, shallots and fennel and cook until softened with a lid on. This will take 1-2 minutes.
- Add the crushed heads of camomile and the washed mussels. Pour the white wine inside and put a tight fitting lid on the top. Continue cooking the pan with a full heat until all the mussels open, shaking often.
- Remove them and place in a bowl for serving. Remember, everyone will enjoy some of that lovely camomile juice. Place a few delicate fennel swathes on top to garnish and serve with a bowl for the shells and finger bowls whilst eating the mussels.