Morning Glory

Obsessive cook
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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:
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
You have raised the bar again @morning glory !
 
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

This recipe is great and even the picture as always ... and that plate........:thumbsup:
 
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