Loxton Lager, mussels, fennel

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Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

Loxton Lager is owned by a good friend of ours, Stuart. It’s been on tap since Day 1 and is very particular in flavour. It tastes like the Karoo and is great with food.



  • 16 whole mussels
  • 50 ml white wine (optional)


  • 1 large fennel bulb (100 g) – shaved
  • olive oil
  • salt and pepper – to season
  • Evan’s focaccia8 25 g squares, lightly toasted
  • 8 fronds dried fennel


Clean the whole mussels by rinsing them well, then scrubbing them and removing the beard. Place in a wire basket over the grill until they begin to open. Alternatively, place the mussels in a pot with 50 ml white wine. Close the lid of the pot and steam until the mussels open. For safety, discard any that do not open.

Thinly slice the fennel bulb on a mandolin. Dress in olive oil and season with salt and pepper. Grill until lightly charred.

To assemble, place grilled fennel slices on the toast, followed by two mussels, finishing with a dried fennel frond to garnish, and served with a Loxton Lager.