Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Creamy garlic, lemon and dill mussels with fennel salad

Seafood 20 Mins Prep · 15 Mins Cook

Soak 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.