Moules marinières with fennel recipe

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Moules marinieres with fennel hero fc0afdec d6be 45ba 9c00 a9664eb0983a 0 472x310
  • Rating: 2 stars
  • Cost per serving: £2.90
  • 5 mins to prepare and 15 mins to cook Takes: 5 mins to prepare and 15 mins to cook
  • 4 Serves: 4

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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  • 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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1 of you five-a-day Each serving contains
  • Calories 245 13%
  • Sugar 2g 3%
  • Fat 9.5g 14%
  • Saturates 4g 20%
  • Salt 1.5g 25%
of an adult's Reference Intake amount. Find out more
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