Mussels with fennel



15 min


2 Servings

* PLUS Cooking time: 11 minutes
Mussels with fennel


  • 1-kg bag mussels
  • 2-Jan small fennel bulb
  • 1 onion , or 2 large leeks
  • 4 plum tomatoes
  • 1 tbsp olive oil
  • 1/2 cup white wine , or dry vermouth
  • 2 tsp hot chili-garlic sauce , or 1/2 tsp hot-red-chili-flakes
  • 1/4 tsp salt
  • 1/4 cup finely chopped fresh 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
  • 263,
  • Protein
  • 19 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 10 g,
  • Fibre
  • 4 g,
  • Sodium
  • 596 mg.

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

Mussels 101

When it comes to seafood, mussels are a cinch. Just a quick simmer in a delicate but flavourful broth is the trick. The rules: Before cooking, discard any that are open. Once cooked, discard any that remain closed.