Potaufeu of Mussels and Vegetables

Clean the mussels, peel the garlic clove. Cut fennel hearts into narrow strips, carrot, leek and the nicest of the celery into lozenges, blanch and set aside.

Chop leftover fennel and leek and shallots. Sauté the mussels in the butter fat. Add chopped vegetables, garlic and thyme, saute. Fill up with wine and fish stock, simmer gently for about 5 minutes with the lid closed until the mussels open.

Lift out mussels, remove meat from shells. Pour stock through a sieve, boil a little. Fold in whipped cream and saffron, reduce further. Add butter at low temperature and simmer. Season with salt, pepper, juice of one lemon and Pernod.

Serve: Tomato cubes, vegetables, mussels and tarragon In the stock form, heat, serve.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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