Recipe

Steamed Mussels With Shaved Fennel In Saffron-and-white-wine Broth Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 1 year, 6 months ago Another favorite of mine except for de-bearding the mussels. It is lite and tasty and dipping the bread is truly a treat! Give it a try! Saffron - Crocus sativus pronounced [SAF-ruhn] is the world's most expensive spice. Saffron are the stigmas fro... More Prep:15m Cook:20m Servings:1	Mystic_rive
	shellfish onion oil fennel peppers herbs wine butter

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Ingredients

24 good-sized fresh mussels, still closed

2 tbl vegetable oil

1/4 tsp finely chopped shallot

Pinch crushed red pepper flakes

Pinch of saffron (or turmeric)

1/2 bulb fennel, white part only, extremely finely shaved

1/2 tbl finely diced red and yellow bell peppers

1 tsp fresh herbs, such as basil, oregano or thyme, finely chopped (opt)

1/4 cup white wine

2 tbl unsalted butter

Salt and pepper to taste

Directions

Clean mussels and remove all traces of beard. Set aside. In a 4-quart saucepan, add oil and briefly saute shallot, crushed red pepper, saffron, fennel, bell peppers and herbs. Add wine and bring to a boil. Add mussels. Cover and simmer 4 to 8 minutes, until all mussels are opened. (If a mussel does not open, discard it immediately.) Remove pan from heat and using a slotted spoon

(to leave liquid in the pan), divide mussels into 2 large, shallow bowls. Swirl butter into liquid in pan and adjust seasoning with salt and pepper. Pour the sauce over the mussels. Serve with good bread to sop up juices.

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Comments

trigger 1 year, 6 months ago said:
I love how informative you are about the Saffron.
Most of all I love the resulting flavor of this terrific dish. I enjoy de-bearding muscles so leave that part to me.
Delicious broth too,I will bring the bread
Michael

lunasea 1 year, 6 months ago said:
How wonderful! This is one classy and delicious dish, Joymarie. I know that broth would taste heavenly...ahhh. Thanks so much....a big 5! ~Luna

darlenel 11 months, 3 weeks ago said:
My family loves mussels but are not abundent here in Minnesota, I have an excellent fish market about 5 miles from my home. I like the combination of fresh fennel with the mussel fennel we can get in the supermarket

wolfpackjack 11 months ago said:
Great one JM... ty
dave

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