- 1.5kg fresh mussels in their shells
- 1tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, thinly sliced, plus
- 1 extra clove, halved
- 1tsp smoked paprika
- 125ml white wine
- 3 large vine-ripened tomatoes, diced
- 120g rocket
- 1 fennel bulb, trimmed and thinly sliced, fronds reserved
- 2 courgettes, cut into ribbons
- 2tsp balsamic vinegar
- 8 slices wholemeal bread
- Rinse the mussels in cold water to remove any grit, scrub to remove any barnacles, then remove their beards. Discard any cracked mussels and any open mussels that don’t close when tapped lightly on a worksurface (they’re not safe to eat).
- Heat half the oil in a very large, heavy-based pan or stockpot (that has a tight-fitting lid) over a medium-low heat. Add the onion and sauté for 5 min or until softened. Add the sliced garlic and smoked paprika, then cook, stirring, for a further 1 min.
- Increase the heat to high, then add the wine and simmer until the liquid has reduced by half. Add the tomatoes and simmer for 1 min. Add the mussels to the pan, then cover with the lid and simmer for 6–7 min, shaking the pan occasionally, until all the mussels are opened. Discard any mussels that don’t open.
- Meanwhile, combine the rocket, fennel and courgettes in a large bowl, then drizzle with the remaining olive oil and the balsamic vinegar. Toast the bread until golden, then rub with the cut sides of the halved garlic clove.
- Season the broth with ground black pepper, then ladle with the mussels into 4 serving bowls, scatter with the fennel fronds and serve with the fennel salad and garlic toasts.
Nutrition per serving
Read more on how we calculate nutrition.
363 25.6g 7.6g 1.4g 11g 10.4g 1.7g 253mg 45.6g 6.8mg