Citronfennikelmuslinger

Server muslingerne med en grillet baguette for at opsuge bouillon. Denne skål er fremragende lige fra komfuret eller ved stuetemperatur.

Kilde: Martha Stewart Living, juli 2012

20 minutter

Samlet tid

Forbered

portioner

ingredienser

1/2 kop ekstra jomfru olivenolie
1/2 kop fint hakkede skaller (fra 2 mellemstore sjaletter)
1 meget stor eller 2 små hoveder fennikel, skåret 1/8 tommer tyk ved hjælp af en mandolin (ca. 2 kopper)
Groft salt og friskmalet peber
2 spsk fint revet citronskal samt 3 spsk citronsaft (fra 2 citroner)
1 1/2 kopper tør hvidvin, såsom Sauvignon Blanc
4 pund muslinger, skrubber og skæg fjernet
1 kop groft hakket fladblad persilleblade, plus 3 spiseskefulde fint chooped stængler

Kørselsvejledning

1.

Varm olie i en stor hollandsk ovn eller anden tung gryde med et låg over medium varme. Når varmt, tilføj sjalotte; kog, omrør ofte, indtil duftende, cirka 2 minutter. Rør i fennikel og 1 tsk salt. Sæson generøst med peber. Sæt fennikel, indtil den begynder at blødgøre, 3 til 4 minutter. Hæv varme, og tilsæt citronsaft og vin. Kog og kog, indtil væsken er reduceret med et kvart, cirka 2 minutter.
2.

Rør muslinger og dække. Kog muslinger, indtil de lige åbner, rør halvvejs igennem for at flytte dem i bunden til toppen, 4 til 6 minutter. Kassér eventuelle muslinger, der ikke er åbnet efter 6 minutter. Fjern fra varme. Rør i citronskal. Sæson med salt og peber. Hvis du serverer med det samme, rør i persille; Hvis den serveres ved stuetemperatur, lad den afkøle lidt, inden der tilsættes persille.

One Comment

Gerardo
27.04.2023 @ 16:27

As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:

Serve the mussels with a grilled baguette to soak up the broth. This dish is excellent straight from the stove or at room temperature. Source: Martha Stewart Living, July 2012 20 minutes 20 minutes 10 Total time Prepare servings Ingredients 1/2 cup extra-virgin olive oil 1/2 cup finely chopped shallot (from 2 medium) 1 very large or 2 small heads fennel, sliced 1/8 inch thick on a mandoline (about 2 cups) Coarse salt and freshly ground pepper 2 tablespoons finely grated lemon zest plus 3 tablespoons lemon juice (from 2 lemons) 1 1/2 cups dry white wine, such as Sauvignon Blanc 4 pounds mussels, scrubbed and beards removed 1 cup coarsely chopped flat-leaf parsley leaves, plus 3 tablespoons finely chooped stems Directions 1. Heat oil in a large Dutch oven or other heavy pot with a lid over medium heat. When hot, add shallot; cook, stirring often, until fragrant, about 2 minutes. Stir in fennel and 1 teaspoon salt. Season generously with pepper. Cook fennel, stirring occasionally, until it begins to soften, 3 to 4 minutes. Raise heat, and add lemon juice and wine. Boil and cook until liquid is reduced by a quarter, about 2 minutes. 2. Stir in mussels and cover. Cook mussels, stirring halfway through to move those on the bottom to the top, until they just open, 4 to 6 minutes. Discard any mussels that do not open after 6 minutes. Remove from heat. Stir in lemon zest. Season with salt and pepper. If serving immediately, stir in parsley; if serving at room temperature, let cool slightly before adding parsley.