Moules marinière with fennel recipe

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  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 460 calories / serving
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Moules marinieres with fennel hero fc0afdec d6be 45ba 9c00 a9664eb0983a 0 472x310

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. 

pecorino 150x150

We recommend pairing this simple, aromatic moules marinière with finest* Pecorino Terre Di Chieti white wine.

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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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