Mussels with Wine and Fennel
Mussels with Wine and Fennel



  • 2 kg live mussels, cleaned
  • 25g butter
  • 2 crushed garlic cloves
  • 1 diced onion
  • 1 head of fennel
  • 100ml dry white wine
  • Bay leaf
  • 100ml fish stock
  • Melt the butter in a large lidded saucepan, and gently fry the onion and garlic for 5 mins until softened. Chop the fennel (save the fronds for the garnish) and add to the pan with the mussels, wine, bay leaf and stock.
  • Turn up the heat and cover the pan. Cook for 5 mins, stirring halfway through. Once all the shells are open, the mussels are cooked (discard any that stay closed). Serve in bowls with a garnish of fennel and some crusty bread.
15 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box