The first time I tried mussels was in London as a student.
It was in Covent Garden in a restaurant called Belgo. They specialise in Mussels and Fries (or Moules and Frites) and a they also serve a wide range of belgian beer. The reason we were there though, was because they had a special offer (which still exists today) where you would pay the price at the time shown on your food order. This offer ran from Mondays to Fridays from 5pm - 6.30pm. Trust students to find the best deals.
As students, we would be able to pay 5 pounds for a pot of mussels and fries which was a bargain. And so I learnt to eat mussels.
Here in Singapore, if you spot mussels in the supermarket, they are actually dirt cheap. One huge pack which is more than what you see pictured in the serving that is shown here, is sold for slightly under $2 SGD.
They are also very easy to cook which makes it perfect for a quick lunch.
I chose to add fennel to my dish because I really like fennel and no one else in my family appreciates it. And I thought it would work well with the mussels. If you don't like it or can't find it, you can leave it out.
Here's the recipe.
Mussels with Garlic, Fennel and White Wine
Serves 1-2
Ingredients:
- 1 pack of mussels
- garlic, chopped
- 2 tbsp olive oil
- 1/2 cup of white wine
- parsley, for garnishing
Directions:
1. Empty the mussels into a large bowl of water. Remove the ones that remain open as they are likely to be dead. Check the rest of the mussels for beards and pull them out with a strong tug. Rinse away any grit.
2. Pour 1/2 cup of white wine into the pot and then add the mussels. Cover and allow the wine to bubble and cook the mussels. It should take 5-7 mins. Open the cover and stir the pot to check that the shells have opened up. Gently dish out the cooked mussels onto your serving plate.
3. Slowly pour the wine and mussel juice mixture into a bowl or measuring jug leaving any grit behind in the pot. If there is still grit in the cooking water, use a sieve to remove it.
4. Drizzle the olive oil into a pan and fry the garlic till it is transparent. Add in the sliced fennel and cook until it has softened. Then pour in the wine and mussel juice mixture into the pan and give it a good stir. Pour this sauce over the mussels and garnish with parsley.
Serve immediately. Enjoy the mussels with crusty bread for dipping in the yummy sauce.
*This recipe is part of a series called Cooking for One where you will find quick and easy recipes that can be whipped up in under 30 minutes.