Mussels in a fennel-scented broth recipe

Save to binder     Add to meal plan    

This recipe has been added to your binder

 
  • 3 starsRating: 3 stars (6 ratings)

  • Add your rating:
TWC 17 Recipe 1 Mussels hero
  • Rating: 3 stars
  • Cost per serving: £2.65
  • 10 mins to prepare and 26 mins to cook Takes: 10 mins to prepare and 26 mins to cook
  • 6 Serves: 6

Scrub and debeard the mussels, discarding any that are cracked. Tap any open mussels on a work surface; if they don't close, discard. Refrigerate the mussels until ready to use.

Melt the butter in a large saucepan or stockpot over medium heat. Add the bacon, leek, fennel, carrot and celeriac and cook, stirring occasionally, for 10 minutes, or until softened. Add the garlic and spices and cook for a further minute. Increase the heat to high, add the stock and Akvavit and bring to the boil. Cook for 5 minutes.

Add the mussels to the pan, cover, and cook over high heat for about 5-6 minutes, shaking the pan occasionally. Discard any mussels that do not open. Add half the reserved fennel fronds and season, to taste. Spoon the mussels and broth into deep bowls and garnish with the remaining fennel fronds. Serve with a dollop of crème fraîche and some crusty or rye bread, if desired, for mopping up the juices. And don't forget the shots of Akvavit!

Recipe from Snowflakes And Schnapps, by Jane Lawson, publish by Murdoch Books, £25. Click here to buy the book

Some products in this recipe are seasonal and so may not be available to buy online all year. 
 

 

I have cooked this     0

blog comments powered by Disqus

Click this button to print this recipe in an easy to read format

Enter your mobile number to receive the ingredients for this recipe by text

Enter an email address to receive the ingredients for this recipe by email

  • 2kg (4lb) mussels
  • 1tbsp butter
  • 2 streaky bacon slices, finely chopped
  • 1 leek, white part only, finely sliced
  • ½ fennel bulb, finely diced, plus feathery fennel fronds chopped and reserved for garnish
  • 1 carrot, finely diced
  • 200g (7oz) celeriac, finely diced
  • 2 garlic cloves, crushed
  • ½tsp ground cumin
  • ½tsp caraway seeds
  • ½tsp ground fennel
  • 125g (4oz) crème fraîche
  • 1 litre (1¾ pints) home-made or good-quality fish stock
  • 50ml (2floz) Akvavit (Scandinavian spirit) or aniseed-flavoured spirit
   Shop ingredients   
Each serving contains
  • Calories 285 14%
  • Sugar 3g 3%
  • Fat 16g 23%
  • Saturates 8g 40%
  • Salt 2.1g 35%
of an adult's Reference Intake amount. Find out more
Fairy - For the toughest grease-cleaning challenges

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.

Text me the ingredients

You should receive a text message shortly with the ingredients.

Close window

Email me the ingredients

Simply enter an email address below to receive the ingredients for this recipe by email

Please enter a valid email address

Terms of Use. We will send you an email containing the list of ingredients for this recipe and a link to access the method. This service involves no registration or subscription.

Email me the ingredients

Please wait while we send your email

There was a problem sending your email

Terms of Use. We will send you an email containing the list of ingredients for this recipe and a link to access the method. This service involves no registration or subscription.

Email me the ingredients

You should receive an email shortly with the ingredients.

Close window

Ways to shop

Look out for this basket to buy recipe ingredients.
Learn more  

Click here to shop  

Remove from binder?

Close popup

Are you sure you want to remove this recipe from your binder?

Yes Cancel

Friends who have cooked this recipe

Close popup
Loading

working..
Something went wrong Close popup