David Herbert recipes: two ways with mussels

As the weather turns cool, mussels are at their best in many parts of the country. Try these two delicious recipes.

Classic: mussels with fennel and white wine. Picture: Guy Bailey

As the weather turns cool, mussels are at their best in many parts of the country. I always soak them in fresh cold water for 15 minutes before cleaning them by scrubbing and pulling off any beards. Discard any mussels that don’t close during this process.

Mussels with fennel & white wine

1 bulb fennel, trimmed and thickly sliced

Extra-virgin olive oil

3 cloves garlic, thinly sliced

1kg fresh mussels, cleaned

1 cup halved cherry tomatoes

½ cup white wine

2 tablespoons chopped flat-leaf parsley leaves

Preheat oven to 180C (fan). Brush a baking tray with a little olive oil. Place the fennel slices in a single layer on the baking tray and brush with olive oil. Roast in the oven until fennel is cooked through and beginning to caramelise, about 25 to 35 minutes. Heat 1 tablespoon of olive oil in a large deep frying pan or wok over medium-high heat. Add garlic; cook, stirring frequently, until garlic is fragrant and light golden. Add the mussels; stir in the roasted fennel, cherry tomatoes and white wine. Bring to a boil, cover, and cook, stirring and shaking the pan until mussels are all opened. Stir in the parsley and serve. Serves 2

Zingy: Thai red curry mussels. Picture: Guy Bailey

Thai red curry mussels

1 tablespoon sunflower oil

3 spring onions, trimmed and finely chopped

2 kaffir lime leaves, torn in half

2-4 tablespoons Thai red curry paste

400ml coconut milk

2kg fresh mussels, cleaned

2 tablespoons fish sauce

Juice of 1 lime

1 green chilli, finely sliced

Small handful Thai basil leaves

Steamed rice, to serve

Heat a little oil in a large pan over medium-high heat. Add the spring onions and cook for a minute, then add the lime leaves and red curry paste and cook for a minute. Add the coconut milk and bring to a simmer; cook for 2-3 minutes. Tip in the mussels, stir and put on a lid. Cook for 3-5 minutes, taking off the lid and stirring briefly every minute or so. Once the shells are open add the fish sauce, lime juice and chilli, and stir. Divide mussels among four deep bowls, sprinkle with Thai basil leaves and serve with steamed rice and any remaining sauce. Serves 4