Mussels and Fennel with Saffron Cream Sauce Recipe

Name: Mussels and Fennel with Saffron Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dozen live mussels, scrubbed and debearded; 1 tablespoon olive oil; 1 1/2 cup julienne fennel (about 1/2 bulb); 1 red pepper, julienne; 1 yellow pepper, julienne; 1 tablespoon minced shallots; 1 teaspoon minced garlic; 2 ounces Herbsaint; 2 cups heavy cream; Pinch saffron; Salt and pepper; 2 tablespoons chopped parsley

Servings: persons

2 dozen live mussels, scrubbed and debearded
1 tablespoon olive oil
1 1/2 cup julienne fennel (about 1/2 bulb)
1 red pepper, julienne
1 yellow pepper, julienne
1 tablespoon minced shallots
1 teaspoon minced garlic
2 ounces Herbsaint
2 cups heavy cream
Pinch saffron
Salt and pepper
2 tablespoons chopped parsley

1
In a saute pan, heat the olive oil.
2
When the pan is hot, saute the fennel, peppers, shallots and garlic for 2 to 3 minutes.
3
Season with salt and pepper.
4
Pull the pan away from the heat and flame the Herbsaint.
5
Place back on the heat and add the cream.
6
Stir in the saffron.
7
Bring the heat up to a boil and reduce to a simmer.
8
Add the mussels and cover.
9
Simmer the mixture for 3 to 4 minutes or until the mussels open.
10
Spoon the mixture into shallow bowls and garnish with chopped parsley.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 dozen live mussels, scrubbed and debearded, 1 tablespoon olive oil, 1 1/2 cup julienne fennel (about 1/2 bulb), 1 red pepper, julienne, and more.

Yes, Mussels and Fennel with Saffron Cream Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels and Fennel with Saffron Cream Sauce

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