Steamed mussels with fennel, beer, thyme and parsley
1 fennel bulb
1 1/2 kg of mussels
1 clove of garlic
5 sprigs of thyme
2 tbsp of olive oil
1 bunch of broad-leaf parsley
1 bottle of beer
25 g of butter
Rinse and clean the mussels in water and check that they are all alive and intact – bad ones should be discarded.
Peel and finely chop the shallots and garlic. Slice the fennel and place it all in a saucepan with some olive oil. Sauté gently until the shallots become translucent.
Add the mussels and stir well. Add the beer and put the lid on the pan. Steam the mussels for three to four minutes until they have opened, but be careful not to overcook them as they may become dry and rubbery.
Rinse the parsley and place it in the pan with the mussels along with cubes of cold butter to give the mussel broth a creamier texture. Season with freshly ground pepper and add a little salt to taste.
Place the steamed mussels in a bowl, pour the warm broth over them and serve immediately with nice bread.