Sweet Drunk Mussels
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1kg (about 2lbs) mussels, cleaned and debarred
  • ½ package of whole wheat spaghetti
  • 2 tablespoons butter
  • 4 cloves garlic minced
  • 1 fennel, sliced
  • 2 onions, coarsely chopped
  • 2 cups sparking white wine
  • fresh juice from 1 lemon
  • 6 cherry tomatoes
  • fresh ginger, peeled and finely chopped
  • a handful of fresh coriander
  • sea salt and pepper to taste
  1. First off, cook the whole wheat spaghetti according to the package instructions.
  2. Meanwhile, wash the mussels and fennel very well and start by slicing the fennel. Take the hefty bulb of fennel and trim it down into bite-sized pieces.
  3. Then melt butter in a large saucepan over medium heat. Add onion and garlic and let them cook, stirring often, until brown-ish, 2 minutes. Stir in the fennel and season with salt and pepper. Sauté fennel until it begins to soften, 2 minutes.
  4. Quickly pour in the sparkling wine into the saucepan and fresh lemon juice. Bring sauce to a boil, add the mussels and cover. Turn the heat up to high and let them cook until all shells are open, approximately 10 minutes. Discard any mussels that haven’t opened and remove from heat. Stir in more lemon zest.
  5. Do not try to force open and eat any mussels that have remained closed. Again, you may risk getting sick if you do so.
  6. For the spaghetti sauce, blend the cherry tomatoes with a little ginger and 1 small onion in a food processor/ blender.
  7. After the spaghetti is cooked, drain and serve them on the plate. Add some mussels on top, pour the sauce over it and drizzle with fresh oregano. Et Voilà - Sweet Drunk Mussels à la Cris! :)
Bon appetit!

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Recipe by Cook it fit at https://www.cookitfit.com/sweet-drunk-mussels/