Mussels in Bubbly
Mussels in Bubbly

Ingredients

Method

  • 2kg live fresh mussels, scrubbed and debearded
  • 2 shallots, chopped
  • 1 fennel bulb, finely sliced
  • 300ml sparkling wine (or dry white wine)
  • 2 tbsp chopped parsley
  • 150ml double cream
  • 1⁄2 lemon, juice only
  • 25g butter
  • 1 tbsp chopped fennel leaves
  • Salt and pepper
  • Once the mussels have been checked and prepped, but them in a big lidded saucepan along with the shallots, fennel, wine, and half the parsley. Cook with the lid on over a high heat for 6-7 minutes, or until all the mussels have opened.
  • Put the heat on low, and stir well. Stir in the cream and the rest of the parsley, along with the butter, lemon juice, chopped fennel leaves, and plenty of salt and pepper. Serve hot with crusty bread, and share with friends.
30 mins
4 serving
This recipe pairs perfectly with the Tissot-Maire 'Lapiaz' Cremant de Jura Traditional Method Sparkling NV from Jura, France.

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