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Moules marinière with fennel recipe

166 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

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 mins — 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 mins, stirring halfway through.
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