Prep and Cook Time 40 mins
1 kg Mussels
3 tbsp Olive oil
25g unsalted butter
3 cloves of garlic, minced
1 white onion, diced
1 fennel, diced
10 cherry tomatoes, roughly minced
375ml jar of pasta sauce
1 1/2 tbsp Vegeta stock powder, dissolved in 1/2 litre of water
1 1/2 cups white wine
2 tbsp Lainey’s chilli oil
1/2 bunch flat parsley leaves, chopped (keep half aside for garnish)
Preheat olive oil and butter in a large saucepan on medium heat.
Add onions and garlic, sautéing for a few minutes. Add fennel, tomatoes and pasta sauce, stirring in well. Cook for another 2 minutes.
Next, pour in the Vegeta stock, wine, Lainey’s chilli oil and season with salt and pepper.
Turn heat down, let it simmer, partially covered. Cook for 10 minutes.
Remove lid, stir in parsley (half quantity) and add mussels. Cook until mussels opens up, approximately 5-10 mins.
Plate up with extra chopped parsley and crusty sourdough bread. Mmm mmm delicious!
Add extra Lainey’s chilli oil, optional