91热爆

1kg mussels
100ml dry cider or white wine
1 small onion, peeled and chopped
1 bulb fennel, cut in half, core removed and finely chopped
Juice 1 lemon
2 tablespoons olive oil
150ml double cream
500g smoked haddock cut into bite sized chunks
50g bread crumbs
25g butter
Handful chopped parsley

Scrub the mussels and make sure they’re shut tight – throw them out if they’re not.
Heat a pan over high heat and when hot add the wine or cider.
Add the mussels and cook for 1 and a half minutes, giving them a shake.
Remove the meat from the shell and strain the liquor.
Cook the onion and fennel in the oil until soft and golden.
Add the mussel cooking liquor and cook for 5 minutes.
Add the cream and simmer for 2 minutes.
Add the haddock and cook until just done – about 5 minutes.
Check seasoning and add the mussels.
Place in a baking dish.
Melt the butter and fry off the crumbs for a minute then add the parsley.
Spoon over the fish mixture and grill or bake until golden and crisp.