| Cook Time | 2 minutes |
| Servings |
People
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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
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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.