- Heat the oil in a large saucepan and gently fry the onion and fennel for 5-10 minutes. Stir in the garlic and cook for 1 minute.
- Add the peppers and bay leaf and continue to cook until just starting to soften. Add the wine and bring to the boil to cook off the alcohol.
- Add the mussels to the pan and cover with a lid and simmer for about 5 minutes until all the mussels have opened.
- Discard any mussels that have remained shut, then spoon into bowls and serve with the bread.
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Serve with hearty chunks of crusty bread
1 tbsp olive oil 1 small red or white onion, chopped 1 fennel, chopped 1 garlic clove, sliced 2 red peppers, halved, deseeded and chopped 1 bay leaf, torn 150ml dry white wine 1kg mussels, cleaned and debearded Crusty bread, to serve
Time: 15 minutes Serves: 4 Nutrition: n/a