Mussels with Tomato, Saffron, and Fennel
Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron.
Ingredients
- ½ teaspoon saffron threads
- ½ cup hot (not boiling) water
- 1 tablespoon olive oil
- 2 shallots finely sliced
- 3 garlic cloves peeled and crushed
- 1 fennel bulb finely sliced, fronds reserved
- ¼ teaspoon salt
- ½ cup white wine
- ½ cup low-sodium vegetable stock
- 1 14.5-ounce can no-salt-added diced tomatoes
- 1 pound farmed mussles scrubbed, beards removed
- 2 tablespoons chopped parsley
- 1 or 2 lemon wedges for serving
Instructions
- In small bowl or glass, place saffron threads and hot water. Allow saffron “tea” to steep for 20 minutes.
- In large stock pot, heat olive oil, shallots, and garlic on medium-low. Cook for 5 minutes, until shallots are soft. Add sliced fennel and salt and cook for 3 to 5 minutes more on medium. Turn heat up to medium-high, while stirring fennel constantly, and add wine. Reduce heat to medium and add saffron tea, vegetable stock, and tomatoes. Cover and simmer for 20 minutes, stirring occasionally. Reduce heat to medium-low if contents of pot begin to boil. After 20 to 25 minutes, broth will be rich and aromatic. With heat on medium, add mussels, cover, and allow to steam for 2 minutes, or until mussel shells open.
- Pour broth into large serving bowl and, using slotted spoon, place mussels on top. Garnish with chopped fennel fronds and parsley and serve with crusty bread and lemon wedges.
- Enjoy!