Mussels in Fennel with Saffron Broth
Share
Mussels in Fennel with Saffron Broth
Category
Seafood
Ingredients
- 2 tablespoons Fustini’s Delicate SELECT olive oil
- 2 shallots - minced
- 4 cloves garlic - minced
- 1 cup dry white wine
- pinch saffron - soaked in 1 tablespoon warm water
- 2 cups fennel stock
- 1 cup yellow cherry or grape tomatoes - cut in half
- Juice of 2 lemons
- 1 teaspoon Fustini’s Sicilian Lemon balsamic
- 2 pounds mussels - scrubbed and debearded
- parsley
- scallions
- fennel fronds
- 1 tablespoon Fustini’s Delicate SELECT olive oil
- 2 cups fennel
- 1 tablespoon toasted fennel seeds
- 1/4 cup Pernod (anise-flavored liquor)
- 1 1/4 cups chicken stock
Ingredients
Fennel Stock
Directions
- Heat oil in a large pot over moderate heat and add shallot and garlic. Cook 2 minutes, stirring constantly. Add wine and cook until almost gone. Add saffron, fennel stock, tomatoes, lemon juice and Fustini&rsquo,s Sicilian Lemon Balsamic Vinegar. Cover and bring to a simmer. Once simmering, add mussels and cover. Cook until mussels open - 5 to 10 minutes. Serve in bowls with plenty of broth, garnished with parsley, scallions, fennel fronds and bread for dipping.
- Place oil in a large pot and add fennel. Sauté, fennel over low heat until soft - stirring often. Add fennel seeds, the de-glaze pan with Pernod. Add chicken stock and bring to simmer. Simmer 60 minutes. Strain and reserve.