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Ingredients
Method
- 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
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