Fustini's Oils and Vinegars
Mussels in Fennel with Saffron Broth

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Mussels in Fennel with Saffron Broth

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Mussels in Fennel with Saffron Broth


Submitted by Corporate Chef Andy Stewart

Servings6 Dairy Free

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
Fennel Stock

Directions

Step 1. 

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’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.


Step 2.  Saffron Broth

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.




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