Mussels with fennel and vermouth

Mussels with fennel and vermouth.
Mussels with fennel and vermouth. Photo: Steven Siewert
Difficulty
Easy

Fennel's clean anise flavour complements the vermouth. Make sure you've got extra bread for mopping up the juices left in the bottom of the bowl.

Ingredients

Olive oil

1 brown onion, finely chopped

4 garlic cloves, finely sliced

1 fennel bulb, trimmed and finely sliced, top fronds reserved

2kg mussels, washed and de-bearded

2 sprigs thyme

2 bay leaves

200ml vermouth*

150ml cream

1 cup chopped flat leaf parsley

Salt and pepper

Method

Place a large, heavy-based saucepan over a high heat. Add a dash of olive oil and fry onion, garlic and sliced fennel for 1 minute. Add mussels, thyme, bay leaves and vermouth. Cover with a lid and cook, stirring occasionally, until mussels open, about 5 minutes. Add cream and parsley.

Season and serve mussels, cooking liquid and vegetables in large bowls. Top with fennel fronds and eat with crusty bread.

*We use Noilly Prat vermouth but you can substitute white wine.