Mejillones Recipe
Sautéed Mussels, Fennel, Cherry Tomatoes, White Wine
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Clean the mussels by scrubbing the shells and removing the beards. Discard any mussels that are open and do not close when tapped.
- 2
Thinly slice the fennel bulb and halve the cherry tomatoes. Mince the garlic and finely chop the shallot.
Cooking
- 3
- 4
Add the shallot and garlic, and sauté for 1-2 minutes until fragrant.
- 5
Add the sliced fennel and cook for 4-5 minutes until it begins to soften.
- 6
Add the cherry tomatoes and cook for another 2 minutes until they start to break down.
- 7
Pour in the white wine and bring to a simmer.
- 8
Add the mussels to the pan, cover with a lid, and cook for 5-7 minutes until all mussels have opened. Discard any that remain closed.
- 9
Season with salt and pepper to taste. Sprinkle with chopped parsley before serving.
