Cooking time: 20 min – Preparation time: 10 min – Serves: 6
Ingredients
3 kg bouchot mussels
2 small zucchinis
2 celery stalks
2 garlic cloves
1 onion
1 small fennel bulb
1 small green chili
A few sprigs of fresh thyme
5 cl olive oil
5 cl Pastis
1/2 bunch flat-leaf parsley
Preparation:
1. Wash and dice all the vegetables into small cubes.
2. Preheat your Kokko with a little olive oil and cook the vegetables with the garlic and thyme over medium heat, stirring constantly.
3. After 10 minutes, add the mussels. Cook over high heat until they open, mixing well with the vegetables. Pour in the Pastis and let it evaporate completely.
4. Just before serving, add the chopped flat-leaf parsley and enjoy immediately.
Tip: Tilt your Kokko forward to keep all the mussel sauce.
