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Moules marinière with fennel recipe
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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
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
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Energy
1940kj
460kcal
23%
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Fat
15g
21%
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Saturates
5g
25%
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Sugars
3g
3%
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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