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Mussels with Shaved Fennel and Saffron
Number of Servings: 10 Rate this Recipe: |
Ingredients
- 1 fennel bulb, diced trimmed
- 2 tbsp butter
- 1 tbsp olive oil
- 1 onion, finely sliced
- 3 clove garlic, finely sliced
- 1 pinch saffron strands
- 1 bay leaf
- sea salt flakes and cracked pepper, to taste
- 1 cup white wine
- 1 lemon, zest and juice
- 1 loaf crusty bread, to sop up juices
- 5 lb fresh blue cultured mussels
Instructions
- Rinse fresh blue cultured mussels in a colander and set aside.
- Trim stalks from fennel and using a vegetable peeler, remove blemishes from outer layer. Reserve fennel fronds for garnish. Finely slice fennel into thin strands - this can be done with a mandolin or a knife.
- Melt 1 tablespoon of the butter and olive oil in a large, heavy-bottomed pan.
- Add fennel, onion, garlic and sauté over medium low heat for about 10 minutes, until soft.
- Stir in saffron, bay leaf, sea salt and pepper to taste. Turn up the heat to medium high.
- Add wine and remaining butter; stir, then add the mussels. Cover and leave to steam for 5 minutes, or until mussels have opened.
- Discard any mussels that do not open.
- Toss everything together with lemon zest and juice.
- Transfer mussels to individual plates or a serving dish. Top with reserved fennel fronds.
Notes
*Saffron are the stamens of the crocus sativus flower. They are expensive, but a little go a long way. If not available, substitute a pinch of turmeric.
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