Quarter Steam + Heat
Clams may be substituted for mussels.
1 brown onion, finely diced
3 cloves of garlic, roughly chopped
1 tablespoon of olive oil
1 fennel bulb, cut into 1-inch wedges
3 medium-sized Dutch carrots, peeled and cut on a slight angle
1 kg of fresh mussels, beards removed
¼ cup sherry
50g of plain flour
25g of butter, diced finely and chilled
1 clove of garlic, finely sliced
4 sprigs of parsley, finely chopped
Crusty bread, sliced
Preheat the oven to 165°C on the Quarter Steam + Heat function.
In an oven-proof pan, soften the onion and garlic in the olive oil, on a cooktop, over a medium heat.
Add the fennel and carrots, cover with a lid and place in the oven for 20 minutes.
Add the mussels and sherry to the pan and bake for a further 12 minutes.
For the buttery crumbs, rub the flour into the butter with your fingertips. Mix through the garlic and parsley.
Remove the mussels from the oven and sprinkle over the buttery crumb mixture.
Set the oven to 210°C on the Turbo Grilling function and grill the mussels on the 4th shelf for 2-3 minutes or until the crumbs are golden brown.
Serve with some crusty bread.