Mussels, Feta and Dill

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

The different textures of the mussels and fennel are excellent together, and the fragrant tomato and feta sauce makes this dish special.

Ingredients

  • 4 tablespoons olive oil, plus extra to serve
  • 1 onion, finely chopped
  • 1 fennel bulb

Method

Heat a wide saucepan over a high heat, then add the olive oil, followed shortly by the onion, fennel, green pepper, garlic, bay leaves and some salt and pepper. Fry for 5–10 minutes until soft, stirring occasionally, then add the tomatoes, plus the optional sugar if the tomatoes aren’t very sweet, and the wine. Cook for another 5 minutes.

Add the mussels, cover the pan and let them stea