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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 8 October 2009

Mussels in fennel

Make sure that the mussels are very fresh and come from a reliable source. The rule is that if they are open before cooking discard them and if they are shut when cooked discard them. The best way of eating them is to use one of the shells as pinchers and then put empty shells into a communal plate on the table. Then use a spoon and bread to soak up the juices at the end.

Serves 4
Ingredients

1kg fresh mussels with shells
1 desp olive oil
1 small onion, peeled and chopped finely
2 garlic cloves, peeled and crushed
½ fresh fennel, cut into tiny cubes
A large sprig of fresh 15g butter
1 wine glass white wine
Fresh ground salt and pepper
150ml double cream.

Method
Rinse the mussels well and then scrub off any barnacles from their shells. Remove the “beards” – the stringy bits and then check that they are all closed tight.
Heat the butter and olive oil in a large heavy based saucepan and then add the onion, garlic and fennel. Cook gently for about five minutes or until soft. Add the white wine and turn up the heat. When bubbling toss in all the mussels and cover with a lid. Toss once or twice to cook evenly.
When all the shells are open then season with salt and pepper and add the parsley and cream. Cover with lid and toss again.
Serve immediately.

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