Ingredients

How to make it

  • 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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Reviews & Comments 4

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    " It was excellent "
    wolfpackjack ate it and said...
    Great one JM... ty
    dave
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  • darlenel 5 years ago
    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
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    " It was excellent "
    lunasea ate it and 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
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    " It was excellent "
    trigger ate it and 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
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