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Mussels with fennel and vermouth.

Photo: Steven Siewert

Time
< 20 minutes
Difficulty
Easy
Serves
4
Special options

A starter in a hurry which looks amazing.

Ingredients

  • Olive oil
  • 1 brown onion, finely chopped
  • 4 garlic cloves, finely sliced
  • 1 fennel bulb, trimmed and finely sliced, top fronds reserved
  • 2kg mussels, washed and de-bearded
  • 2 sprigs thyme
  • 2 bay leaves
  • 200ml vermouth*
  • 150ml cream
  • 1 cup chopped flat leaf parsley
  • Salt and pepper

Method

Place a large, heavy-based saucepan over a high heat. Add a dash of olive oil and fry onion, garlic and sliced fennel for 1 minute. Add mussels, thyme, bay leaves and vermouth. Cover with a lid and cook, stirring occasionally, until mussels open, about 5 minutes. Add cream and parsley.

Season and serve mussels, cooking liquid and vegetables in large bowls. Top with fennel fronds and eat with crusty bread.

* We use Noilly Prat vermouth but you can substitute white wine.

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