Mussels with Parmesan, fennel and salsiccia – Food & Home Magazine
Creamy mussels take on an Italian twist with the addition of fresh fennel and spicy salsiccia Recipes, styling and photograph by Georgia East Ingredients - 1
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Ingredients
- 1 brown onion, peeled and finely diced
- 20g butter, for frying
- 150g salsiccia, thinly sliced
- 1 large fennel bulb, thinly sliced
- 3 large garlic cloves, crushed
- 150ml dry white wine
- 250ml (1 cup) fresh cream
- 100g grated Parmesan/Grana Padano
- sea salt flakes and freshly ground black pepper
- 3 4kg fresh mussels, cleaned
- lemon wedges, to serve
- fresh crusty bread, to serve
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