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.

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Mussels with Saffron and Fennel
Mussels with Saffron and Fennel
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe Notes

Per serving: 327 calories, 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

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