Make these mussels in a fennel and white wine broth for the beginning of a beautiful Italian-inspired meal.
2 people made this
1 tablespoon olive oil
1 bulb fennel, trimmed and thickly sliced
1 1/2 tablespoons olive oil
3 cloves garlic, thinly sliced
450g mussels, cleaned and debearded
150g halved cherry tomatoes
120ml white wine
1 tablespoon fresh chopped parsley
Method Prep:10min › Cook:45min › Ready in:55min
Preheat oven to 200 C / Gas 6. Line a baking tray with parchment or a silicone baking mat.
Place fennel slices in a bowl. Drizzle 1 tablespoon olive oil over fennel and toss to coat. Transfer to prepared baking tray and roast in the preheated oven until fennel is cooked through and beginning to caramelise, 25 to 35 minutes.
Heat 1 1/2 tablespoons olive oil in a large pan over medium-high heat. Add garlic; cook, stirring frequently until garlic is fragrant and light golden, 1 to 2 minutes.
Stir mussels into garlic; toss to evenly combine. Stir in roasted fennel, cherry tomatoes and white wine. Bring to the boil; cover and cook until mussels are all opened, 3 to 5 minutes. Stir in parsley and serve.