Mussels in White Wine with Fennel & Chilli

Peter Recipes


  • 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


Step 1

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.

Step 2

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.

Step 3

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.