This is a summery mussels cassolettes recipe, perfect at the end of the summer, on an aromatic and mineral white wine from Provence.
Serves 4 – 1h25
- 1 kg mussels
- 1 onion
- 2 fennel bulbs
- 1 saffron dose
- 20 cl cream
- 20 cl white wine
- 30 g corn flour
- 1 bouquet garni
Sart by washing the mussels. fry the diced onions and bouquet garni in a large saucepan. Add wine and mussels. Shake well until all mussels are opened. Leave on the side.
Preheat the oven (200°C).
Cut the fennel into thin slices. Fry in a saucepan.
Take the lussels out of the shells.
Blend the mussels juices, cream, saffron amd corn flour. Add salt & pepper. Add the mussels. Place in small cassolettes previously greased. Bake for 30 de minutes.
With which wine?
The aniseed notes of the dosh call for a rolle-based wine. Also called “Vermentino”, this grape variety can often be found in white wines from Provence. We chose an AOP Baux de Provence from domaine de la Vallongue, cuvée Garrigues. In addition to the great match between aromas, the roundness of the wine perfectly works with the saffron cream of the dish.