Garlic, mussel and fennel rice

Garlic, mussel and fennel rice

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  • 4
  • Easy
  • Pescatarian
  • 10 minutes
  • 35 minutes
  • Saxenberg Private Collection Chardonnay 2009


  • 1 large bulb fennel, chopped, plus fronds, torn, to garnish
  • 1 stick celery, chopped
  • 3 T olive oil
  • 2 cloves garlic, crushed
  • 1½ cups long-grain rice
  • 1 bay leaf
  • A strip of orange peel
  • A few strands of saffron
  • 3 cups hot fish stock
  • 450 g mussels
  • Sea salt and freshly ground black pepper
  • 1 T garlic butter

Cooking Instructions

In a wide pan over a medium heat, soften the fennel and celery in the olive oil. Stir in the garlic and rice, adding a little more oil if necessary.

Add the bay leaf and orange peel. Stir the saffron into the hot stock and then pour it into the pan.

Bring to a simmer then cover tightly and cook for 15 minutes, over a gentle heat, until the rice is tender and the liquid absorbed.

Add the mussels as well as the remaining contents of the sachet, again cover tightly and leave for 5 minutes, or until the mussels open.

Check seasoning, sprinkle with torn fennel fronds and serve immediately.

Per serving: 1919.9 kJ, 26.8 g protein, 11.7 g fat, 61.8 g carbs

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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