Shetland Mussels Recipe with Fennel

Shetland mussels, fennel and white wine

  • serves 2-4
  • Easy

Check out this easy mussels recipe with fennel and white wine. This flavoursome dish comes from chef Jess Dennison of Edinburgh restaurant, 27 Elliot's


*This recipe is gluten-free according to industry standards



  • rapeseed or olive oil 3 tbsp
  • garlic 3 cloves, finely sliced
  • fennel 1 bulb, finely sliced (keep the fronds)
  • mussels 1 kg, cleaned and debearded
  • white wine 250ml
  • sea salt flakes
  • lemon 1, cut into wedges
  • crusty bread to serve


  • 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.

Check out more of our mussel recipes here...

Easy Mussels Recipe with Orzo and ’Nduja

Nutritional Information

  • Kcals 406
  • Fat 19.9g
  • Saturates 1.6g
  • Carbs 7.8g
  • Sugars 6g
  • Fibre 4.6g
  • Protein 26.7g
  • Salt 1.72g