Mussels with Fennel & White Wine – Cosa Nostra Vermentino

93 POINTS “Ultra-pale colour with lemon tints in the glass. Lemon curd, short pastry and a smoky-spice note. Finely detailed, with a focus and persistence through the central-palate channel. Lime curd, white flowers and subtle spice nuances flow to a long finish. An appealing example of the variety. Very good value here” ~ Stuart Knox, The Real Review, 2022.

Mussels with Fennel & White Wine

Serves 4 | 15 mins preparation | 15 mins cooking

INGREDIENTS

• 3kg Mussels, scrubbed and debearded
• 1 bulb fennel
• 2 shallots
• 4 cloves garlic
• 250ml white wine
• 1 lemon, juiced
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 3 tablespoons olive oil

METHOD

1. First up, open your bottle of wine, pour a glass and take a sip.
2. Thinly slice garlic, fennel and shallots
3. Heat olive oil in a pot and add garlic, shallots and fennel and sauté until soft
4. Add white wine, lemon juice, coriander and fennel seeds, season with salt and pepper and bring to the boil.
5. Add mussels and cover with lid.
6. Cook until mussels start opening, shake pot and continue to cook for 2 minutes.