- 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
Head the oil in a work 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 work 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.