50g |
unsalted butter |
1 |
banana shallot, finely chopped |
150g |
courgettes, cut into 1cm cubes |
1 |
fennel bulb, cut into 1cm cubes, fronds reserved |
150g |
carrots, peeled and cut into 1cm cubes |
100g |
celery sticks, cut into 1cm cubes |
8 |
radishes, halved lengthways |
500g |
mussels, scrubbed, beards removed, (see note) |
150ml |
white wine |
750ml |
vegetable stock |