Cook Time | 2 minutes |
Servings |
People
|
Ingredients
- 16 pcs Kono Mussels thawed
- ½ c Onion diced
- 1 bulb Fennel Root
- ¼ c Fennel Leaves chopped - the frilly top of the bulb
- 2 tbsp Butter
- ¼ c Carrot grated
Ingredients
|
|
Instructions
- Sauté onion in butter until clear, add the fennel and cook until tender.
- Add the other ingredients and cook until heated through - about 2 minutes.