Shetland mussels, fennel and white wine

Name: Shetland mussels, fennel and white wine
Total time: 30 min
Yield: serves 2-4
Ingredients: 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

30 minutes
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

October 12, 2018 at 4:34 pm

*This recipe is gluten-free according to industry standards

Ingredients

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

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.

Check out more of our mussel recipes here...