Moules marinière with fennel recipe

158 ratingsRate
  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 460 calories / serving
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Clean mussels under cold running water. With a sharp knife remove beard (the thread like fronds) and discard together with any open mussels that don't close when tapped.

Melt butter in a large pan, add garlic and onion. Sweat for 5 minutes — don't brown.

Chop fennel, reserving feathery tops for garnish, and add to pan with mussels, wine, stock and bay leaf. Increase heat, cover with lid and cook for 5 minutes, stirring halfway through.

The mussels are cooked when all the shells are open. Discard any that remain closed. Serve in big bowls. 

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  • Ingredients

  • 2kg (4lb) mussels, cleaned
  • 25g (1oz) butter
  • 2 cloves garlic, crushed
  • 1 onion, diced
  • 1 head of fennel
  • 100ml (3½floz) white wine
  • 100ml (3½floz) stock
  • bay leaf
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  • Energy 1938kj 460kcal 23%
  • Fat 15g 21%
  • Saturates 5g 25%
  • Sugars 3g 3%
  • Salt 5.3g 88%

of the reference intake
Carbohydrate 17g Protein 61.9g Fibre 2g


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