Save to your scrapbook
Mussels with fennel seeds, cream and herbs
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
These delicious mussels take only 20 minutes to cook – about the same amount of time as the frites.
1kg fresh mussels
1 large garlic clove, finely chopped
1 echalion shallot, finely chopped
1 small leek, finely sliced
1 bay leaf
1 tsp fennel seeds
300ml dry white wine
300g pack Waitrose frites
100ml double cream
25g unsalted butter
2 tbsp chopped tarragon
2 tbsp chopped at leaf parsley
1. Scrub, debeard and rinse the mussels. Leave in a large bowl of cold water while you prepare the other ingredients.
2. Put the garlic, shallot and leek in a large, deep pan. Add the bay leaf, fennel seeds and 150ml wine. Season and set over a low-medium heat; cook gently until the wine has almost reduced to nothing – about 10-12 minutes. Meanwhile, bake the frites according to pack instructions.
3. Drain the mussels and tip into the pan with the remaining 150ml wine. Cover, increase the heat and cook for about 5 minutes, stirring occasionally, until the shells have opened wide (discard any that haven’t opened). With a large slotted spoon, remove the mussels from the pan and put in a warmed bowl. Add the cream and butter to the pan and cook for another 2-3 minutes, until reduced slightly. Add the herbs, season, then pour over the mussels. Serve at once with the frites.
Typical values per serving:
This recipe was first published in January 2017.