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Kono Mussels with Fennel Broth

Serves 2 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 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.