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Fennel Seed and Prosecco Steamed Mussels

Spice up your dinner table with these beautifully steamed and flavourful mussels. 



  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fennel seeds
  • 1/2 teaspoon dried red chili flakes
  • 1 shallot, peeled and finely diced
  • 3 cloves of garlic, thinly sliced
  • 1 cup prosecco
  • 1/2 cup 35%MF whipping cream
  • 1 tablespoon whole grain mustard
  • 900g fresh mussels, de-bearded and cleaned
  • 1/2 cup fresh basil leaves, chopped
  • Fresh crusty bread for serving


  1. Add oil to a large sauce pot set over medium-high heat; add fennel seeds, chilli flakes, shallot and garlic and cook until fragrant, about two minutes, stirring continuously.
  2. Stir in prosecco, cream and mustard, increase heat to high, and boil the mixture. Stir in mussels, cover, and cook until mussels have opened about five to seven minutes.
  3. Pour cooked mussels and accompanying sauce into a large serving bowl, top with basil and serve immediately alongside fresh crusty bread. Enjoy!

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