Mussels in Fennel Broth

The Illustrated Quick Cook

Mussels in Fennel Broth

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1 tbsp olive oil 1¼ cups (300 ml) hot vegetable stock or light fish stock
    1 onion, finely chopped 1 x 14 oz (400 ml) can unsweetened coconut milk
    1 fennel bulb, trimmed and finely chopped 3 lb (1.35 kg) fresh mussels, cleaned (see Cook's Notes)
    2 garlic cloves, finely chopped handful of fresh basil leaves, torn
    2 all-purpose waxy potatoes, peeled and finely diced sea salt and freshly ground black pepper


    Prep: 10 min Total: 30 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Heat the oil in a saucepan over low heat. Add the onion, fennel, and salt, then cook for 5 minutes until softened. Stir in the garlic and potatoes, and cook for 2 minutes until well coated.

    • 2

      Pour in the stock and bring to a boil. Stir in the coconut milk, reduce the heat slightly, and simmer gently for about 10 minutes. Bring back to a boil, add the mussels, and cover the pan. Cook for about 5 minutes until the mussels are open (discard any that do not open).

    • 3

      To serve, stir in the basil, taste the broth, and season if needed. Serve hot.


    To clean the mussels, turn them into the sink and cover with plenty of cold water. Scrape them one by one, to remove any barnacles or hairy "beards," and scrub the shells. Throw away any that are open or badly cracked, and cook at once.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving