Moules marinières with fennel recipe

158 ratingsRate
  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 245 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. 

Read our latest blog: Cook up some love this Valentine's Day 

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  • Ingredients

  • 2kg (4lb) mussels, cleaned Seasonal ingredient
  • 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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  • Calories
    245
    13%
  • Sugar
    2g
    3%
  • Fat
    9.5g
    14%
  • Saturates
    4g
    20%
  • Salt
    1.5g
    25%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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