Fall mussels with fennel

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15 min


30 min


2 servings

Fall mussels with fennel

© Royalty-Free/Masterfile


  • 1 kg mussels
  • 2-Jan small fennel bulb
  • 1 onion , or 2 large leeks
  • 4 plum tomatoes
  • 1 tbsp olive oil
  • 1/2 cup dry vermouth or white wine
  • 2 tsp hot chili-garlic sauce
  • 1/4 tsp salt
  • 1/4 cup chopped chives


  • Scrub mussels and remove beards. Discard any that are open. Core fennel and chop. If using onion, finely chop. If using leeks, cut off and discard root ends and dark-green parts. Cut in half lengthwise. Fan white part out and rinse under cold water to remove any grit. Then thinly slice. Chop tomatoes.
  • Heat oil in a large saucepan over medium heat. Add fennel and onion. Sauté, stirring often, until softened slightly, 5 min. Stir in wine, chili sauce and salt. Increase heat to medium-high. When boiling, stir in tomatoes, then mussels. Cover and cook, stirring once, until mussels have opened, 6 min. Discard mussels that haven’t opened. Spoon into bowls, then sprinkle with snipped chives.

Nutrition (per serving)

  • Calories
  • 162,
  • Protein
  • 7 g,
  • Carbohydrates
  • 22 g,
  • Fat
  • 6 g,
  • Fibre
  • 9 g,
  • Sodium
  • 418 mg.

Simmered garden tomatoes, chilies and fennel infuse mussels with bold flavour.