Creamy Mussels with Fennel, Leek & Herby Fries

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Nuts, Molluscs

Nutritional Information

Typical values	per 100g	per portion
Energy	73Kcal	614Kcal
	306kJ	2571kJ
Fat	3.1g	26g
of which saturates	0.5g	3.8g
Carbohydrates	7g	62g
of which sugars	1.2g	9.8g
Protein	3.7g	31g
Salt	0.62g	5.2g
Fibre	1.4g	12g

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.)

Allergens

Contains: Nuts, Molluscs

Nutritional Information

Typical values	per 100g	per portion
Energy	69Kcal	716Kcal
	288kJ	2996kJ
Fat	1.6g	17g
of which saturates	0.2g	2.6g
Carbohydrates	10g	103g
of which sugars	1.1g	12g
Protein	3.4g	35g
Salt	0.5g	5.2g
Fibre	1.5g	16g

Back

High protein 1/3 daily fibre Low sat fat

Creamy Mussels with Fennel, Leek & Herby Fries

Prep time: 15 mins

Total time: 30 mins

Cuisine: French

Food group: Shellfish

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.

Cooking Instructions

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.

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