Add chopped fennel, shallots, garlic and fennel seeds. Stir in parsley and serve. A perfect light dinner with some wine and a loaf of crusty bread. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 1 bulb fennel, trimmed and thickly sliced. Add the mussels, wine and a good pinch of salt. Cook for 3-4 minutes or until the mussels have opened. Stir in roasted fennel, cherry tomatoes and white wine.  (Review from Allrecipes US | Canada). Stir in roasted fennel, cherry tomatoes and white wine. Add the mussels, wine and a good pinch of salt. Simmer for 2 minutes. By entering your details, you are agreeing to olive magazine terms and conditions. Privacy policy, So good!! Place fennel slices in a bowl. Melt butter in heavy large pot over medium-high heat. 2 Increase heat to high and add white wine to saucepan. Turn the heat to medium (or, a light simmer) and cover, cooking for about 10 minutes. Mussels with Fennel, Garlic, Lemon and Wine. A perfect light dinner with some wine and a loaf of crusty bread. Make these mussels in a fennel and white wine broth for the beginning of a beautiful Italian-inspired meal. You can unsubscribe at any time. Add the garlic and fennel, and fry for 7-8 minutes or until soft, taking care not to burn the garlic. Add leek and fennel and cook, stirring, for 6-7 minutes, or until vegetables soften. Sauté until fennel is tender, about 5 minutes. Increase the heat to high and put on the lid. Add garlic to pan and cook, stirring, for 1 more minute. Bring to a boil, then add the mussels to the pot and stir. Add wine and cream and boil until liquid thickens, about 10 minutes. Cover and cook until mussels open, about 5 minutes. The recipe is from Jerry Corso, owner of Bar del Corso in Seattle. -  Transfer to prepared baking tray and roast in the preheated oven until fennel is cooked through and beginning to caramelise, 25 to 35 minutes. Enjoy cooking, eating and exploring! Drizzle 1 tablespoon olive oil over fennel and toss to coat. Discard any mussels that don’t open and serve with big lemon wedges, the reserved fennel fronds and crusty bread for mopping up the juices. The email addresses you've entered will not be stored and will only be used to send this email. Learn how to cook great Mussels in a fennel and white wine broth photos . Crecipe.com deliver fine selection of quality Mussels in a fennel and white wine broth photos recipes equipped with ratings, reviews and mixing tips. Heat the oil in a large, deep, lidded pan over a medium heat. Please try again. So good!! Already have an account with us? Sauté until fennel is tender, about 5 minutes. Don't change a thing. Add chopped fennel, shallots, garlic and fennel seeds. Quick cookies, indulgent brownies, family tray bakes and more, Take a look inside our new Christmas issue, Count down to Christmas with craft beers, whiskies and gins, Best DIY restaurant meal kits and recipe boxes, Roasted skate wing with charred leeks and samphire, Linden Stores, Islington: restaurant review and dinner party menu. Discard any mussels that do not open. Cook the fennel and garlic for about five minutes, then add the tomatoes, wine, parsley, salt and lemon juice. Add garlic; cook, stirring frequently until garlic is fragrant and light golden, 1 to 2 minutes. 1 kg mussels, cleaned and rinsed under cold running water; 2 tablespoons olive oil, regular not extra-virgin; 1 small fennel bulb, finely chopped, reserving the fronds to garnish at the end; 1/2 white onion, finely chopped; 1 garlic clove, thinly sliced; 90 ml white wine or riesling Oops! Preparation. Bring to the boil; cover and cook until mussels are all opened, 3 … 26 Jun 2017 Check out more of our mussel recipes here... Sign up to receive recipe inspiration and foodie openings. Stir mussels into garlic; toss to evenly combine. Sign in to manage your newsletter preferences. This flavoursome dish comes from chef Jess Dennison of Edinburgh restaurant, 27 Elliot's. Mussels in a fennel and white wine broth photos recipe. Something went wrong. Check out this easy mussels recipe with fennel and white wine. Add water, mussels … Stir mussels into garlic; toss to evenly combine. Increase the heat to high and put on the lid. Serves 2. Preheat oven to 200 C / Gas 6. Thanks! Heat 1 1/2 tablespoons olive oil in a large pan over medium-high heat. Don't change a thing! Cook for 3-4 minutes or until the mussels have opened. Bring to the boil; cover and cook until mussels are all opened, 3 to 5 minutes. Ladle broth overtop and sprinkle with flat leaf parsley. Discard any mussels that don’t open and serve with big lemon wedges, the reserved fennel fronds and crusty bread for mopping up the juices. Add mussels. Line a baking tray with parchment or a silicone baking mat. Make these mussels in a fennel and white wine broth for the beginning of a beautiful Italian-inspired meal.