Mussels and Cuttlefish in Fennel Broth

To ensure the fineness of the broth, you should cook the mussels and cuttlefish the day before, so that the liquid can clarify naturally for a night.

Rinse and clean the vegetables and roughly chop them. Pluck off the fennel greens and keep them. Next, sauté the vegetables in a large saucepan with a little butter, season a little with salt and pepper, extinguish with white wine and add 0.3 l of water. Simmer gently for about 10 minutes.

During this time, rinse the mussels thoroughly and discard all open ones or those with broken shells. Pour the mussels into the broth, bring the whole thing to a boil at high temperature with the lid closed and make a maximum of 5 min until the mussels have risen.

Take out the mussels, cool and scoop the mussel meat from the shells. Bring the broth to another boil, place the entire cuttlefish tube in it, and also gently bubble for a maximum of five min. If it stiffens just a tiny bit, it is already cooked. Take it out, let it cool down and cut it into pieces about the size of a shell. Pour the broth through a sieve into a measuring cup and put it separately in the refrigerator for one night. The next day, skim off the solidified fat from the broth and pour it off in such a way that the lees remain at the bottom of the container.

Before serving the fennel

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