Smoke-Infused Mussels with Lemon Cream
- 3 large fennel bulbs
- 6 Tbsp olive oil
- Sea salt and freshly ground black pepper
- 4 lemons
- 6 cloves garlic, sliced
- 2 Tbsp butter
- 4 cups chicken stock
- 5g fresh thyme
- 1½ – 2kg cleaned mussels
- 2 cups cream
- A few drops hickory liquid smoke
- Sourdough bread, sliced
Heat a Le Creuset Grill over a medium to high heat. Slice the fennel into 1½ cm thick slices, brush with olive oil, season and grill until well caramelized on each side. Chop and set aside.
Halve the lemons, brush the cut side with olive oil and grill until well caramelized.
Heat the remaining olive oil and butter in a 32cm Le Creuset Signature Wok and sauté the chopped fennel for 2-3 minutes. Add the garlic and stir for 1 minute before adding the chicken stock, thyme and juice of 2 charred lemons. Simmer for 10 – 15 minutes. Add the cream and bring to the simmer. Season with freshly ground black pepper, sea salt and a few drops of liquid smoke.
Add the mussels to the broth, cover with a lid and simmer for 5 – 7 minutes. Discard any mussels that have not opened after 7 – 10 minutes.
Serve warm garnished with fennel sprigs, caramelized lemon halves and charred sourdough toasts with a chilli garlic butter for drizzling.