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Ingredients
Method
- 50g butter
- 1 shallot, finely chopped
- 150g zucchini, cut into small cubes
- 1 fennel bulb, cut into cubes
- 100g celery, cut into cubes
- 8 radishes, halved
- 500g mussels, scrubbed and sorted
- 150ml white wine
- 750ml veg stock
- Melt the butter in a large lidded saucepan over a low heat. Chuck in all of the chopped veggies, and gently fry for about 5 minutes to soften.
- Add the mussels, wine, and stock, and bring it all up to the boil. Cover the pan with the lid, and simmer for about 4 minutes, or until the mussels have opened. Drizzle with olive oil, and serve with crusty bread. Yum!
30 mins
4 serving
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