Mussels with Saffron and White Wine Fennel Broth

by | Jul 14, 2015 | Mussels, Recipes, Seafood, Shellfish and Seafood Recipes | 0 comments

Serve these mussels with warm baguettes to break apart and dip into the broth.

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Mussels with Saffron and White Wine Fennel Broth
Ingredients
  • 3 dozen mussels cleaned and debeaded
  • 2 tablespoons oil
  • 1/2 fennel bulb chopped
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1 small onion chopped
  • 1 tablespoon fresh tarragon chopped
  • 1 tablespoon fresh basil chopped
  • 1 1/2 cups white wine
  • 1 cup court bouillon
  • 1 large pinch saffron threads
  • 1/4 cup cream
  • 2 tablespoons butter
  • Salt and pepper to taste
Instructions
  1. Heat the oil over high heat in a large Dutch oven with lid. Add in the fennel, carrots, celery, and onion. Cook until they are lightly browned. Add the mussels and sauté for 2 minutes. Water from the mussels will release.
  2. Add in the tarragon, basil, white wine, court bouillon, and saffron threads. Stir to mix and cover with lid. Reduce heat to medium, and steam the mussels for about 3 to 4 minutes, or until they have all opened.
  3. Remove the mussels from the pan, and discard any that have not opened.
  4. Strain the broth and add back to the pan. Bring back to a boil, and whisk in the cream and butter. Let boil for about 2 minutes.
  5. Arrange mussels on a serving plate and ladle sauce over the top. Serve while hot.
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