Moules marinière with fennel recipe
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
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Shop ingredientsEach serving contains
- Energy
- 1940kJ 460.0kcal
- Fat
- 15g
- Saturates
- 5g
- Salt
- 5.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 17.0gProtein 61.9gFibre 2.0g
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- 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
