Mussels With Garlic And Fennel

Mussels With Garlic And Fennel Recipe

A bowlful of steaming mussels makes an easy-going, relaxed starter serve larger portions for those who don’t eat meat. 

Serves 6 

Ingredients 

• 1 kg mussels
• 50g butter
• 1 large fennel bulb, fnely chopped
• 3 garlic cloves, crushed
• 2 tsp plain four
• 1 glass dry white wine
• 4 tbsp finely chopped parsley
• 100ml double cream
• Salt and freshly ground black pepper 

How to make 

1. Scrub the mussels and pull off any beards. Discard damaged shells and open mussels that don’t close when tapped on the side of the sink.
2. Melt the butter in a large saucepan, add the fennel and fry gently for 10 minutes until soft. Add the garlic and four, and cook for 2 minutes. Pour in the wine and bring to the boil. Tip in the mussels and cover with a lid. Cook for about 5 minutes, shaking the pan frequently until the mussels have opened.
3. Scatter the parsley over and pour in the cream. Stir well and season with pepper (you probably won’t need any salt). Ladle into warmed bowls and pour the sauce on top.

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