Mussels with Wine and Fennel

Charmaine Lu -
  • 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