Preparation time: 15΄΄
Cooking time: 15’ ΄
For 4 - 5 persons΄
Ingredients΄
900 – 1.000 gr. mussels in shell
4-5 tbsp. Mustard Hot KYKNOS
1 glass of dry white wine
Juice of 1 lemon
1 small finocchio (sliced)
1 small dry onion (chopped)
2 cloves garlic (melted)
2-3 sprigs of fennel
1 cup coarsely chopped feta cheese
Salt, freshly ground pepper
A little bukovo (red pepper chili flakes) (optional)
1-2 tbsp. butter (optional)
olive oil
Preparation
Clean the mussels very well with plenty of water and a brush. Add olive oil and butter if you put it in a deep pan and lightly sauté the onion, add the garlic and finocchio. Let them all wilt together slightly and pour the wine into the pan.
After a while, add the mussels and simmer covered with a lid. Open the pan, remove from the heat and discard any mussels that have not opened. Mix the Mustard Hot KYKNOS with the lemon juice and pour them into the pan.
Put it back on the heat and once the sauce has thickened, remove it and add the grated feta cheese, fennel and bukovo if desired.
Serve immediately while still warm.