The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Mussels with Fennel, Leek & Herby Fries
Marvellous moules frites, packed with protein and ready in a pinch. Simmer our fresh, Scottish mussels in a creamy sauce with leek, garlic and fennel. Brighten up with lemon and parsley, then serve with chunky fries – perfect for dunking.
High protein
1/3 daily fibre
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 1 unwaxed lemon
- 1 fennel
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 large potatoes
- 3 garlic clove
- 1 leek
- 500g ready-cooked Scottish mussels (Molluscs)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 40g baby spinach
Nutritional Information
Calories: 614
Protein: 31g
Carbs: 62g
Fat: 26g
Ingredients
- 2 large potatoes
- 1 handful of fresh flat-leaf parsley (use half)
- 1 unwaxed lemon (use half)
- 40g baby spinach (use half)
- 1 leek (use half)
- 200ml almond cream (use half) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 3 garlic clove
- 1 fennel (use half)
- 500g ready-cooked Scottish mussels (use half) (Molluscs)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
Nutritional Information
Calories: 716
Protein: 35g
Carbs: 103g
Fat: 17g
Creamy Mussels with Fennel, Leek & Herby Fries
Marvellous moules frites, packed with protein and ready in a pinch. Simmer our fresh, Scottish mussels in a creamy sauce with leek, garlic and fennel. Brighten up with lemon and parsley, then serve with chunky fries – perfect for dunking.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan
Get the fries on
- Cut the potatoes into fries
- Place the fries onto a lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, turning once, until soft and golden
Prep the mussels & veg
- Discard any mussels with broken shells
- Trim and thinly slice the fennel and leek. Finely chop or crush the garlic. Quarter the lemon
Build the dish
- Heat the large frying pan with 1 tbsp oil on medium heat. Once hot, add the garlic, fennel and leek to the pan and cook for 6-8 mins, until softened
- Add the almond cream and stock powder to the pan, followed by the mussels (and all their juices)
- Simmer everything together for 3-5 mins, until the sauce has thickened and the mussels are piping hot
- Rinse the spinach, the gently stir into the pan until wilted
- Add the juice from half the lemon, then season with salt and pepper
Last bits & plate up
- Roughly chop the parsley. Scatter half the parsley over the fries
- Discard any mussels that remain closed
- Serve the creamy mussels with the fries and remaining lemon wedges. Scatter over the remaining parsley
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