Mussels with Leek and Fennel

Gareth Johns

Gareth Johns

6th September 2011

Mussels with Leek and Fennel

Mussels should be alive when you cook them and can be roasted, steamed, smoked, boiled, roasted, barbequed or pan-fried - Why not give the following mussels with leek and fennel recipe a try yourself? Steamed mussels recipe by Gareth Johns. This dish will work equally well with small clams, and of course our native cockles. (Historical note- the Romans loved our native shellfish- even sending oysters to Rome, and in return they brought us our leek, and fennel- which now grows wild in the West. A form of early Celtic fusion, if you will!)


  • I kg. cleaned and scrubbed mussels
  • 40g. Welsh butter
  • 1 small bulb of fennel, finely sliced,(reserve fronds),
  • 1 medium leek, well-washed, finely shredded,
  • 1 glass Welsh white wine or dry cider,
  • Salt and Mill pepper.


In a sturdy pot, sweat leek and fennel in the butter until they begin to soften. Add mussels and wine/cider, cover pot, and steam until mussels are open. Season with a twist of pepper and if liked a pinch of salt, pour into a serving bowl and garnish with the reserved fennel

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