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