Olive Magazine
Shetland Mussels Recipe with Fennel

Shetland mussels, fennel and white wine

Published: October 12, 2018 at 4:34 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2-4

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

  • 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.

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