This dish includes three warming foods: mussels, fennel, and scallions. Mussels support the body and build Kidney Qi while Fennel helps warm cold conditions in the body. Scallions are also warming and benefit the Lung.

Yields1 Serving
 1 cup long grain rice
 2 cups water or broth
 1 Tablespoon butter
 3 shallots, peeled and chopped
 1/2 cup white wine
 parsley, to taste
 freshly ground black pepper, to taste
 Grapeseed oil for cooking
 1 scallion, cut into 2" pieces
 sea salt, to taste
 1/2 fennel bulb, thinly sliced
1

Bring the water or broth to a boil. Add the rice and reduce the heat to a simmer. Cook, partially covered, until the water is absorbed.

2

Meanwhile, make the mussels:

3

In a medium-sized pot, heat butter over medium heat. Add shallots and saute until translucent, about 4 minutes.

4

Add the wine and the mussels. Cook about 5 minutes, or until the mussels open.

5

While the mussels are cooking, saute the fennel:

6

Heat a wok or sauté pan over medium high heat. Add grape seed oil and heat for 30 seconds.

7

Add the scallion and a dash of salt. Cook for about 10 seconds.

8

Then add the fennel. Sauté lightly. Add black pepper to taste.

9

Add the fennel to the mussels and mix. Serve the fennel and mussels over the warm rice.

Ingredients

 1 cup long grain rice
 2 cups water or broth
 1 Tablespoon butter
 3 shallots, peeled and chopped
 1/2 cup white wine
 parsley, to taste
 freshly ground black pepper, to taste
 Grapeseed oil for cooking
 1 scallion, cut into 2" pieces
 sea salt, to taste
 1/2 fennel bulb, thinly sliced

Directions

1

Bring the water or broth to a boil. Add the rice and reduce the heat to a simmer. Cook, partially covered, until the water is absorbed.

2

Meanwhile, make the mussels:

3

In a medium-sized pot, heat butter over medium heat. Add shallots and saute until translucent, about 4 minutes.

4

Add the wine and the mussels. Cook about 5 minutes, or until the mussels open.

5

While the mussels are cooking, saute the fennel:

6

Heat a wok or sauté pan over medium high heat. Add grape seed oil and heat for 30 seconds.

7

Add the scallion and a dash of salt. Cook for about 10 seconds.

8

Then add the fennel. Sauté lightly. Add black pepper to taste.

9

Add the fennel to the mussels and mix. Serve the fennel and mussels over the warm rice.

STEAMED MUSSELS

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