Recipe Mussels with Fennel and Scotch Bonnet

Morning Glory

Morning Glory

Obsessive cook
Staff member
Joined
19 Apr 2015
Local time
9:37 AM
Messages
46,942
Location
Maidstone, Kent, UK
This recipe is so easy that it feels like cheating. Fennel is great with any fish or seafood - add fruity, hot Scotch Bonnet chilli and let the flavours dance. You could use another type of chilli if you can't get Scotch Bonnet but I particularly like the fruity notes combined with the aniseed taste of fennel. Serve with crusty bread to mop up the sauce.

fullsizeoutput_37bf.jpeg


Ingredients (serves 2 as a starter)
250g mussels
1 small bulb of fennel
1 Scotch Bonnet chilli, deseeded and finely chopped
Oil for frying
125 ml dry white wine
A knob of butter
Chopped parsley or fennel fronds
A splash of cream (optional)

Method
  1. De-beard the mussels if necessary and discard any that don't close when tapped.
  2. Chop the fennel into small dice. Reserve the fronds if there are any.
  3. Heat oil in a large pan. Add the chopped fennel and cook gently until softened.
  4. Add the mussels, chilli and wine.
  5. Bring to the boil, then simmer until all the mussel shells open (a few minutes).
  6. Add a splash of cream (if using)
  7. Stir through chopped parsley and/or fennel fronds.

fullsizeoutput_37c2.jpeg
 
Last edited:
morning glory said:
This recipe is so easy that it feels like cheating. Fennel is great with any fish or seafood - add fruity, hot Scotch Bonnet chilli and let the flavours dance. You could use another type of chilli if you can't get Scotch Bonnet but I particularly like the fruity notes combined with the aniseed taste of fennel. Serve with crusty bread to mop up the sauce.

View attachment 18192

Ingredients (serves 2 as a starter)
250g mussels
1 small bulb of fennel
1 Scotch Bonnet chilli, deseeded and finely chopped
Oil for frying
125 ml dry white wine
A knob of butter
Chopped parsley or fennel fronds
A splash of cream (optional)

Method
  1. De-beard the mussels if necessary and discard any that don't close when tapped.
  2. Chop the fennel into small dice. Reserve the fronds if there are any.
  3. Heat oil in a large pan. Add the chopped fennel and cook gently until softened.
  4. Add the mussels, chilli and wine.
  5. Bring to the boil, then simmer until all the mussel shells open (a few minutes).
  6. Add a splash of cream (if using)
  7. Stir through chopped parsley and/or fennel fronds.

View attachment 18193
Click to expand...
You have raised the bar again @morning glory !
 
morning glory said:
This recipe is so easy that it feels like cheating. Fennel is great with any fish or seafood - add fruity, hot Scotch Bonnet chilli and let the flavours dance. You could use another type of chilli if you can't get Scotch Bonnet but I particularly like the fruity notes combined with the aniseed taste of fennel. Serve with crusty bread to mop up the sauce.

View attachment 18192

Ingredients (serves 2 as a starter)
250g mussels
1 small bulb of fennel
1 Scotch Bonnet chilli, deseeded and finely chopped
Oil for frying
125 ml dry white wine
A knob of butter
Chopped parsley or fennel fronds
A splash of cream (optional)

Method
  1. De-beard the mussels if necessary and discard any that don't close when tapped.
  2. Chop the fennel into small dice. Reserve the fronds if there are any.
  3. Heat oil in a large pan. Add the chopped fennel and cook gently until softened.
  4. Add the mussels, chilli and wine.
  5. Bring to the boil, then simmer until all the mussel shells open (a few minutes).
  6. Add a splash of cream (if using)
  7. Stir through chopped parsley and/or fennel fronds.

View attachment 18193
Click to expand...

This recipe is great and even the picture as always ... and that plate........:thumbsup:
 
You must log in or register to reply here.
Back
Top Bottom