Preparation (about 45 min):
Place mussels in iced water, remove open mussels. Brush the mussels well, drain. Bring fish stock to boil with grape juice and juice of one lemon, add fennel seeds, bay leaves, peppercorns, simmer briefly, add mussels, cover and simmer for about six to eight minutes.
Sauté diced onion and vegetable strips in a small amount of herb butter and oil, add garlic, season with salt and pepper, add to mussels form, stir in, form a small amount of herb butter over, stop simmering on low heat. Stir in the whipped cream, sprinkle with dill.
Spread stick bread with remaining herb butter and toast in stove at 200 degrees top heat until golden. Bring the mussels to the table in the cooking pot, offer bread with them.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!