Shetland mussels, fennel and white wine

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

Jess Elliott Dennison

Published: October 12, 2018 at 4:34 PM

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Serves 2-4

Easy

Total time: 30 mins

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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

Gluten free

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Alternatives

Complete the dish

Try this recipe for Shetland mussels, then check out our tarragon and vermouth mussels, ‘njuda mussels, miso mussels and more mussels recipes.

*This recipe is gluten-free according to industry standards

Ingredients

Nutrition

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

Nutrition: per serving

kcal406
fat19.9g
saturates1.6g
carbs7.8g
sugars6g
fibre4.6g
protein26.7g
salt1.72g

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...

Authors

Jess Elliott Dennison

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