Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Shetland mussels, fennel and white wine
- Preparation and cooking time
- Total time
- Easy
- Serves 2-4
Ingredients
- 3 tbsp rapeseed or olive oil
- 3 cloves garlic, finely sliced
- 1 bulb fennel, finely sliced (keep the fronds)
- 1 kg mussels, cleaned and debearded
- 250ml white wine
- sea salt flakes
- 1 lemon, cut into wedges
- to serve crusty bread
Method
- STEP 1
Heat the oil in a large, deep, lidded pan over a medium heat. Add the garlic and fennel, and fry for 7-8 minutes or until soft, taking care not to burn the garlic. Add the mussels, wine and a good pinch of salt. Increase the heat to high and put on the lid. Cook for 3-4 minutes or until the mussels have opened. Discard any mussels that don’t open and serve with big lemon wedges, the reserved fennel fronds and crusty bread for mopping up the juices.
