Creamy mussels take on an Italian twist with the addition of fresh fennel and spicy salsiccia
Recipes, styling and photograph by Georgia East
Mussels with Parmesan, fennel and salsiccia
- 1 brown onion, peeled and finely diced
- 20g butter, for frying
- 150g salsiccia, thinly sliced
- 1 large fennel bulb, thinly sliced
- 3 large garlic cloves, crushed
- 150ml dry white wine
- 250ml (1 cup) fresh cream
- 100g grated Parmesan/Grana Padano
- sea salt flakes and freshly ground black pepper
- 3 – 4kg fresh mussels, cleaned
- lemon wedges, to serve
- fresh crusty bread, to serve
Heat a large, lidded pot over medium heat. Sauté the onion in the butter until translucent. Add the salsiccia and render until the sausage is slightly crispy. Increase the heat to medium-high, add the fennel and garlic, and cook to al dente. Deglaze with the wine, then pour in the cream. Reduce the liquid by ½ and scatter in the Parmesan/Grana Padano. Stir to combine.
Season to taste, using minimal salt. Once the sauce has thickened, reduce the heat to medium and add the mussels. Their liquid will loosen up the sauce again.
Cover with the lid and steam until all the mussels have opened, about 6 – 8 minutes. Discard any that haven’t opened. Stir the mussels through the sauce and divide among 4 warmed bowls. Serve immediately with lemon wedges and fresh crusty bread.