Mussels With Fennel-Saffron Broth Recipe Recipe

Name: Mussels With Fennel-Saffron Broth Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablepsoons extra-virgin olive oil; 4 ounces hard dry fennel salami (see note), diced; 1 small bulb fennel, thinly sliced (about 1 cup); 1 small onion, thinly sliced (about 1 cup); 4 medium cloves garlic, thinly sliced; Kosher salt and freshly ground black pepper; Pinch saffron; Pinch red pepper flakes; 1/4 cup pastis or Pernod; 1 (2-inch) piece orange zest, white pith removed; 1/2 cup crushed tomatoes; 2 pounds mussels (see note); 1/4 cup minced fresh parsley leaves; 1 tablespoon butter; 1 tablespoon juice from 1 lemon; 1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted

Servings: persons

2 tablepsoons extra-virgin olive oil
4 ounces hard dry fennel salami (see note), diced
1 small bulb fennel, thinly sliced (about 1 cup)
1 small onion, thinly sliced (about 1 cup)
4 medium cloves garlic, thinly sliced
Kosher salt and freshly ground black pepper
Pinch saffron
Pinch red pepper flakes
1/4 cup pastis or Pernod
1 (2-inch) piece orange zest, white pith removed
1/2 cup crushed tomatoes
2 pounds mussels (see note)
1/4 cup minced fresh parsley leaves
1 tablespoon butter
1 tablespoon juice from 1 lemon
1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted

1
Heat oil in a large saucepan over high heat until shimmering. Add salami and cook, stirring, for 30 seconds. Add fennel, onion, and garlic. Reduce heat to medium, season with salt and pepper, and cook, stirring, until vegetables are softened but not browned, about 5 minutes. Add saffron and pepper flakes and cook until fragrant, about 30 seconds. Add pastis, orange zest, and tomatoes.
2
Increase heat to high and bring to a boil. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm.
3
Remove from heat and whisk in parsley, butter, and lemon juice. Return mussels to pot, stir to combine, then transfer to a warm serving bowl. Serve immediately with broiled bread.

837

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 16 ingredients. The key ingredients include: 2 tablepsoons extra-virgin olive oil, 4 ounces hard dry fennel salami (see note), diced, 1 small bulb fennel, thinly sliced (about 1 cup), 1 small onion, thinly sliced (about 1 cup), and more.

Yes, Mussels With Fennel-Saffron Broth Recipe 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 With Fennel-Saffron Broth Recipe

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