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Graham's Mediterranean Mussels

Ready in 35 mins

Recipe by Graham 

Graham's Mediterranean Mussels is a simple dish with big tasty Mediterranean flavours. Soft mussels with the sweetness of chick peas and onions to contrast against the fresh, crisp fennel, all finished with fresh chives and lemon zest to lift the flavour one more level.

Preparation Time

15 Minutes

Cooking Time

20 Minutes

Ingredients for Graham's Mediterranean Mussels

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

FOR THE MUSSELS
2 lb uncooked mussels
¼ pint dry white wine
2 oz butter
1 onion
1 stick celery
  bouquet garni
FOR THE REMAINDER
3 tablespoons duck fat
1 medium onion
2 cloves garlic
1 bulb fresh fennel
1 x 12oz can chick peas in brine
1 lemon
¼ pint white wine
  salt and pepper
20 - 30 stalks fresh chives
  crushed chili flakes

How to Cook Graham's Mediterranean Mussels

  1. Cook the mussels. Strain off all the liquid and solids retaining only the mussels. Set to one side to cool a little, then remove the shells.
  2. Cut the fennel in half (you'll only be using one half in this recipe). Slice it thin. Peel and chop the garlic. Drain the chick peas and rinse them in fresh water. Chop the chives and grate (shred) the zest from the lemon.
  3. Peel and chop the onion. Melt the duck fat in a large frying pan (skillet) and add the chopped onion. Cook gently for 5-6 minutes until translucent. Increase the heat a little and add the olive oil, garlic and fennel and sauté for about 4 minutes.
  4. Add the chick peas, white wine and lemon zest. Allow everything to come to the simmer, then add the shelled mussels. Season well with salt and freshly ground black pepper. Allow the mussels to come quickly back to heat (without further cooking) then sprinkle in the chopped chives and a pinch or two of chili flakes. Remove from the heat and serve immediately with crusty whole wheat bread.
GRAHAM'S HOT TIP:
If you prefer to use flat leaf parsley in place of chives - no problem!