Mussels with fennel & basil

plate 2 people
clock 30


  • 1 kg Cornish Mussels
  • 8 sundried tomatoes 
  • ½ fennel bulb, sliced
  • 4 cloves of garlic, roughly chopped
  • 100ml white wine
  • ½ can chopped tomatoes
  • 1 tbsp olive oil
  • Pinch of Saffron
  • 12 basil leaves 


  1. Start by picking through your mussels and discarding any that don’t close after agitating them in a colander. In a large saucepan heat your oil and sauté your garlic, sundried tomatoes, saffron and fennel in oil for 4-5 mins to soften. 
  2. Add your mussels and white wine and steam with the lid on for 3 mins. Then add in your chopped tomatoes. Cook until the tomato and wine broth returns to boiling point and all the mussels are open.  
  3. Garnish with plenty of torn basil leaves and season to taste.