Red pepper and fennel mussels

Red pepper and fennel mussels


  1. 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.
  2. 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.
  3. Add the mussels to the pan and cover with a lid and simmer for about 5 minutes until all the mussels have opened.
  4. Discard any mussels that have remained shut, then spoon into bowls and serve with the bread.

Recipes from We Care, you Enjoy

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


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