Name: Shetland mussels, fennel and white wine
Total time: 30 min
Yield: 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

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.