All of the herbs for this recipe grow wild in the countryside surrounding the village of Tuchan. Annie picks sprigs of rosemary and thyme in the early spring when they are in flower and keeps them in a storage jar for use throughout the year. The recipe uses dried herbs and small mussels from the local fishing village of Leucate. It is so simple and quick to do and a perfect starter
Preparation time 10 minutes
Cooking time 10 minutes
Ingredients for 4 people
2 gk fresh mussels in shells
1 tablespoon of olive oil
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 teaspoon of dried dill
1 teaspoon of fennel seeds
1. Mix all the herbs together and crush the herbs using a pestle and mortar.
2. Clean the mussel shells making sure to scrape off barnacles and remove the beard by giving it a forceful tug.
3. Put the mussels in a big frying pan over a lively heat until they open (about 5 minutes).
4. Drain off all the water.
5. Keep the heat high and add the olive oil and herbs.
6. Stir well so that the herbs and oil coat the mussels.
7. Continue to stir for 3 minutes and serve immediately.
3 crushed cloves of garlic can be used instead of the herbs