Moules marinière with fennel

Moules marinière with fennel recipe

158 ratings

Moules marinière is a classic French dish that is easy to master at home. Fresh mussels are cooked in a light cream and wine sauce – serve with plenty of crusty bread for leftover sauce. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 460 calories / serving

Ingredients

  • 2kg mussels, cleaned
  • 25g butter
  • 2 cloves garlic, crushed
  • 1 onion, diced
  • 1 head of fennel
  • 100ml white wine
  • 100ml stock
  • bay leaf

Each serving contains

  • Energy

    1940kj
    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

Method

  1. 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.
  2. Melt butter in a large pan, add garlic and onion. Sweat for 5 mins — don't brown.
  3. 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 mins, stirring halfway through.
  4. The mussels are cooked when all the shells are open. Discard any that remain closed. Serve in big bowls.

See more Under 30 minute meals

You may also like

Be the first to comment

blog comments powered by Disqus