Mussels in White Wine with Fennel & Chilli


2 tbs olive oil

3 garlic cloves, crushed

½ onion, chopped

½ fennel, chopped

1 small fresh red chilli, deseeded, finely chopped (add more if you like it hot!)

½ cup of wine

1kg Mt. Martha mussels

1 cup chopped fresh flat–leaf parsley

½ loaf crusty bread, sliced, to serve

Heat the oil in a wok or large saucepan on medium/high heat. Add garlic, onion, fennel, and chilli, and cook, stirring, for 1 minute or until aromatic.

Add white wine and bring to the bold. Reduce heat to medium and simmer, uncovered for 3 minutes.

Add the mussels, in cover and cook, shaking the wok or pan occasionally, for 5 minutes or until the mussels open. Any unopened mussels are fin to eat, try a little more heat or open with a knife.

Toss parsley through mussels and sauce. Place the mussels in serving bowls and pour some of the remaining sauce into each bowl. Serve with crusty bread.

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