BAKED GARLIC MUSSELS WITH FENNEL, SHERRY AND GARLIC
60 mins
4 people
A little more challenging
Ingredients
- 1 brown onion, finely diced
- 3 cloves of garlic, roughly chopped
- 1 tablespoon of olive oil
- 1 fennel bulb, cut into 1 inch wedges
- 3 medium-sized Dutch carrots, peeled and cut on a slight angle
- 1 kg of fresh mussels, beards removed
- ¼ cup sherry
- 50g of plain flour
- 25g of butter, diced finely and chilled
- 1 clove of garlic, finely sliced
- 4 sprigs of parsley, finely chopped
Procedure
- Preheat the oven to 165°C on the Quarter Steam + Heat function.
- In an oven-proof pan, soften the onion and garlic in the olive oil, on a cooktop, over a medium heat.
- Add the fennel and carrots, cover with a lid and place in the oven for 20 minutes.
- Add the mussels and sherry to the pan and bake for a further 12 minutes.
- For the buttery crumbs, rub the flour into the butter with your fingertips. Mix through the garlic and parsley.
- Remove the mussels from the oven and sprinkle over the buttery crumb mixture.
- Set the oven to 210°C on the Turbo Grilling function and grill the mussels on the 4th shelf for 2-3 minutes or until the crumbs are golden brown.
- Serve with some crusty bread.
TO SERVE
crusty bread, sliced
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