Mussels with Saffron and Fennel
The sautéing fennel, onion and saffron is my favourite of all kitchen aromas. They are also a classic combination that is used in various fish and seafood recipes. In fact, I love saffron so much we gave it to my daughter Lucy as her middle name. Mussels with saffron and fennel is an excellent appetizer. The complexities of the flavours cleanse the palate and ready you for the courses to come.
3 cloves garlic, minced
1/2 small fennel bulb, diced
1/2 small onion, diced
1 sprig thyme
1 cup diced tomatoes canned or fresh
1 cup white wine
1 large pinch saffron
2 lbs mussels, scrubbed and debearded
Heat oil in a large, wide, heavy-bottomed saucepan set over medium heat. Add garlic, fennel, onion and thyme. Sauté until fennel is soft, 8 to 10 minutes.
Increase heat and add tomatoes, white wine and saffron. Boil for 2 minutes, then add mussels. Cover and cook until all mussels open, 5 to 7 minutes. Stir halfway through cooking.
Spoon mussels into a serving bowl. Discard any that haven’t opened. Ladle vegetables and saffron and fennel sauce over mussels. Serve with sliced baguette. Include an extra bowl for the shells.
Makes 4 appetizer servings.
28 g protein
12 g total fat
2 g saturated fat
63 mg cholesterol
16 g total carbohydrate
2 g sugars
2 g fibre
746 mg sodium
Created exclusively for besthealthmag.ca
