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Scottish Mussels with Fennel and Creme Fraiche
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Bathed in a creamy sauce with fennel and garlic, steamed mussels make a quick summer supper. Serve with crusty bread for soaking up the juices.
Until you are ready to cook, remove the mussels from the plastic bag and store in the fridge in the net in which they are sold. The quantities above are designed for a main course, but with warmed bread would serve four as a starter.
Typical values per serving:
This recipe was first published in August 2004.