Mussels with Wild Garlic Sauce

Sprinkle the grated Parmesan on a baking tray lined with baking paper in a circular pattern. Bake in the preheated oven at 180 °C static heat until the cheese is golden (be careful not to turn on hot air, otherwise the cheese will swirl around in the oven!). Leave to cool on the tray and only then remove from the paper. Remove the shells from the beard and wash them thoroughly under running water. Sort out mussels with open shells as well as damaged mussels. Cut the onion into strips, chop the fennel finely and sauté both in hot olive oil in a pot. Add the mussels and deglaze with white wine. Cover and steam for 3-5 minutes until all the mussels are open. Stir from time to time. Season with salt as well as pepper. Place mussels in a large bowl and strain stock through a fine sieve into a small saucepan. Bring the stock to the boil once with the butter and then blend. Stir in the finely chopped wild garlic and pour the sauce over the mussels. Sprinkle with the Parmesan crumbs.

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