Mussels, Fennel & Saffron
This is a sensory food experience: smooth, rich and creamy with saffron adding extra interest to a subtle blend of flavours. But it’s surprisingly light and a wonderful start to a special dinner.
Serves 6 Cooking time: 35 minutes
1kg Mussels
200ml dry white wine
2tsp Olive Oil
25g Butter
1 medium carrot, peeled and diced
1 leek, diced
½ medium bulb, diced
2 Cloves garlic, crushed
1 Thyme sprig
Pinch saffron
4 medium, vine tomatoes chopped
200ml double cream
500ml Fish stock
1 tsp Parsley, chopped
Heat the wine in a pan, add the mussels and put on a tightly fitting lid. Cook over a medium heat for 5-7 minutes, shaking occasionally until the mussels open. Drain into a colander set over a bowl to catch all the mussel liquor. Let the mussels cool slightly then remove ¾ of the mussels from their shells.
Heat the butter and oil in a pan, add the carrot, leek, fennel and garlic, cover and cook for 5-10 minutes until softened.
Gently pour the mussel liquor into a jug, leaving behind any sediment and make up to 750ml with the fish stock.
Add the stock, tomatoes, thyme and saffron, stir then cover and simmer gently for 20 minutes.
Remove the thyme, then blend until smooth and pass through a sieve.
Rinse out the pan, return the pan to the heat, add the cream and mussels and reheat.
Serve making sure you have a good portion of mussels in each bowl and scatter with parsley.
Want more recipes like this?
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