Mussels in a Fennel and White Wine Broth

    55 minutes

    Make these mussels in a fennel and white wine broth for the beginning of a beautiful Italian-inspired meal.

    2 people made this

    Serves: 4 

    • 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
    • 1/2 cup (125ml) white wine
    • 1 tablespoon fresh chopped parsley

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat oven to 200 degrees C. Line a baking tray with a silicone baking mat or baking paper.
    2. 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.
    3. 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.
    4. 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.

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    Reviews in English (2)


    We found this quite disappointing. It was a little better after salt had been added but we probably won't make this again without some changes.  -  29 Mar 2019  (Review from Allrecipes USA and Canada)


    So good!! A perfect light dinner with some wine and a loaf of crusty bread. Don't change a thing!  -  26 Jun 2017  (Review from Allrecipes USA and Canada)