|700 g||mussels (ready to cook)|
|200 g||shrimp (peeled, deveined)|
|150 ml||white wine|
|olive oil for frying|
|garlic bread (to serve)|
Peel, crush, and roughly chop the garlic cloves. Finely dice the fennel, carrots, and shallots.
Sear the shrimp in a hot saucepan with some olive oil and the roughly chopped garlic. Season with salt and pepper, then remove from the saucepan.
Sauté the diced vegetables in the same saucepan and season with salt and pepper. Add a small amount of olive oil if required.
Add mussels and, again, season with salt and pepper. Deglaze pan with white wine and add bay leaf and sprig of thyme. Put the lid on for approx. 5 – 7 min., so that the mussels can open in the steam.
Meanwhile, chop parsley and cut lemon into wedges. As soon as the mussels have opened, fold in the parsley, put the shrimp back in the saucepan, and place the lemon wedges on top. Serve in stock.