Inspired by the nutrient-rich West Coast – home to towns such as Saldanha Bay and Langebaan where mussels are sustainably harvested – this dish lets simple flavours shine
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 466 |
| Fat | 28g |
| Saturates | 12g |
| Protein | 10g |
| Carbs | 49g |
| Sugars | 9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSoak the cleaned mussels in a large bowl of cold salted water for 30 minutes to draw out any sand.
Using a mandolin, thinly slice the fennel. Finely chop the dill and juice a lemon, then toss the fennel with the dill, lemon juice, 2 tbsp olive oil, salt and pepper and set aside.
Finely dice the onion, slice the celery, crush the garlic and finely chop the parsley leaves and stems.
Heat 1 tbsp olive oil in a large pot over a medium heat. Sauté the onion, celery and parsley stems for 5–7 minutes until soft, then add the garlic and cook for 2 more minutes until lightly golden.
Increase the heat to high, add the mussels, pour in the water and vegetable stock, cover and steam for 5 minutes until opened, discarding any that remain closed.
Stir in the cream, a squeeze of lemon juice and cold butter to emulsify, then add the chopped parsley, salt and a crack of black pepper.
To serve, place the toasted sourdough on each plate, spoon over the mussels and broth, and top with the fennel salad and the leftover parsley leaves.
