Beat the egg yolks and drop in oil little by little. When the aiolin gets to the right consistency and colour, add the white wine vinegar. Season it with crushed garlic, lemon peel, liquorice granules and salt and pepper. Set it in the fridge.
Wash the clams in cold water. Throw away the clams that do not close all the way.
Peel and chop the onion and ¾ of the fennel finely. Melt the butter in a large saucepan. Fry the onion and fennel until they soften but do not get any colour. Add 1-2 liquorice roots with clams and add the beer. Let it simmer whilst covered for about 5 minutes until the clams have opened.
Take up the clams with a slotted spoon and drain them in a colander. Discard the clams that have not opened up. Add cream and lemon juice to the clam broth in the pot. Simmer uncovered for a few minutes. Take up liquorice roots and mix the broth nicely with immersion blender/handheld blender. Season with salt and pepper and possibly some extra liquorice powder.
Put back the clams in the pot and heat it up fast while covered. Serve in bowls and garnish with parsley and the rest of the fennel. Serve together with sour dough bread and aioli.
3 egg yolks
2 cups rapeseed oil
Peeled skin of a half lemon
A pinch of Lakritsfabriken’s liquorice granules
1 tbsp white wine vinegar
Salt and pepper
2 cloves garlic
2 tbsp butter
1-2 pieces of Lakritsfabriken’s liquorice roots
1 net of mussels
3 cups beer (wheat beer or lager)
Juice from half a lemon
1 cup of whipped cream
Salt and pepper
For garnishing and serving
Sour dough bread
Recipe by: Madelene Hansson