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Mussels with White Wine, Leek and Fennel

Ever since I was a kid I've loved mussels. My dad used to buy little pots of cockles and mussels at the pub on a Sunday to have with vinegar, salt and pepper. They were great, but when I was a bit older I got completely bowled over by my first taste in France ofmoules marinière. This variation on the original delicious theme came about because my mum, being Welsh, had to involve leek and I love fennel! I use sunflower spread because I'm allergic to milk but do use butter if you wish.
Print Recipe
Prep Time 20 minutes
Cook Time 6 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 1.5 kg fresh live mussels
  • ½ bottle dry white wine
  • 1 large leek roughly chopped
  • ½ fresh fennel roughly chopped
  • 3 garlic cloves finely chopped
  • Fresh herbs - finely chopped parsley basil & thyme - and a bay leaf
  • 70 g sunflower margarine

Method
 

  1. Thoroughly rinse the mussels in a large bowl of water. Pull out the ‘beards’ and any bits of seaweed.
  2. If any mussels are still open give them a little tap on the side of the bowl.
  3. IMPORTANT!!! If they still don’t close discard them – dead ones are dangerous.
  4. Gently heat the margarine in a large heavy bottomed pan. Add the leek, fennel & garlic and stir for a minute or so but don’t brown.
  5. Add the herbs and the wine, then turn up the heat until it starts bubbling.
  6. Pour in the mussels and give them a good stir to get coated.
  7. Turn down the heat, cover and leave for 2 or 3 minutes.
  8. IMPORTANT!! This time discard any mussels that haven’t opened
  9. Serve in a large shared bowl. Pick out and eat one at a time, slurping from the shell. Use fresh French bread to dip into the juice.