Chatham Mussels Recipe
Crostini, Fennel Pollen, Dry Vermouth, Aromatics
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Ingredients
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Mussels and Crostini
Method
Cooking Instructions
- 1
Prepare the Mussels
Clean the mussels under running water, scrubbing the shells to remove any dirt or barnacles. Remove the beards if present.
- 2
- 3
Add Vermouth and Mussels
Pour in the dry vermouth and bring to a simmer. Add the cleaned mussels and cover the pot. Allow the mussels to steam for about 5-7 minutes, or until they have opened.
- 4
Season and Serve
Once the mussels are opened, sprinkle with fennel pollen, salt, and black pepper. Stir in lemon juice and chopped parsley. Serve immediately with crostini on the side.
