Leek & Fennel Mussels in Umami Cream

Leek & Fennel Mussels in Umami Cream
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1 fennel bulb
1 leek
1 shallot
6 cloves garlic
300ml thickened cream
500ml chicken stock
2 lemon
500g mussels
2 tbsp UmamiPapi Chilli Oil
1 tsp fennel seeds
1 bunch parsley incl. stalks
2 tbsp Extra virgin olive oil
2 pinches salt
2 pinches black pepper


  1. Thinly slice the bulb of your fennel, leek, shallot and garlic then set aside. 
  2. In a wide and deep casserole dish put a generous amount of EVOO on medium heat.
  3. Add in your fennel with some salt and sautee until broken down, around 10 minutes.
  4. Once fennel has softened add in your leek and shallots and sautee for another 2-3 minutes.
  5. Add in your garlic and fennel seeds with more olive oil and cook until fragrant, around 2 minutes.
  6. Pour in your chicken stock and with a wooden spoon scrape down all the caramelised bits. 
  7. Pour in your cream and spoon in your UmamiPapi and bring to a light simmer and adjust seasoning of salt and pepper.
  8. Roughly chop your parsley and chop 1 of the lemons into wedges for serving. 
  9. Add in mussels and pop the lid on and cook for 3-5 minutes, be sure to keep on eye on these as you want the mussels to be just opened to prevent over cooking then turn off the heat. 
  10.  Garnish with parsley and squeeze lemon wedges all over the mussels and of course more UmamiPapi drizzle then stir.
  11. Serve with homemade or store-bought bread and a wedge of lemon.
  12. Enjoy!