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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Mussels and Fennel with Saffron Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions