Mussels in saffron-fennel broth with cream and grilled bread.
This is southern French style with Provencal flavors. Pastis is anise liqueur from Provence; Pernod works too.
Grilled bread with garlic is better than plain. The broth should be golden from saffron.
Ingredients
Scale
Measurement units
- 4 lb Fresh mussels, cleaned
- ¼ tsp Saffron threads
- 1 ½ cup Dry white wine
- 3 tbsp Butter
- 2 tbsp Olive oil
- 1 lb Fennel bulb, sliced thin, fronds reserved
- 2 piece Shallots, minced
- 4 clove Garlic cloves, minced
- 2 tbsp Pastis or Pernod
- ¼ cup Creme fraiche
- ¼ tsp Salt
- 2 tbsp Fresh tarragon, chopped
- 8 slices Crusty bread, sliced thick
- 1 clove Garlic clove for bread
Ingredients
Scale
Measurement units
- 4 lb Fresh mussels, cleaned
- ¼ tsp Saffron threads
- 1 ½ cup Dry white wine
- 3 tbsp Butter
- 2 tbsp Olive oil
- 1 lb Fennel bulb, sliced thin, fronds reserved
- 2 piece Shallots, minced
- 4 clove Garlic cloves, minced
- 2 tbsp Pastis or Pernod
- ¼ cup Creme fraiche
- ¼ tsp Salt
- 2 tbsp Fresh tarragon, chopped
- 8 slices Crusty bread, sliced thick
- 1 clove Garlic clove for bread
Instructions
Bloom saffron and prep
Warm 0.5 cup wine and add saffron. Let steep 10 minutes. Clean mussels, discarding any open ones. Slice fennel thin, reserve fronds.
Ingredients
- white wine (½ cup)
- saffron (¼ tsp)
- mussels (4 lb)
- fennel bulb (1 lb)
Build the base and steam mussels
Heat butter and olive oil in large pot over medium heat (325-350°F surface). Add fennel, shallots, and garlic. Cook 6 minutes until fennel softens. Add remaining wine and saffron with liquid. Bring to boil. Add mussels, cover, and steam 5 minutes until opened. Discard unopened mussels.
Equipment
- large pot with lid
Ingredients
- butter (3 tbsp)
- olive oil (2 tbsp)
- shallots (2 piece)
- garlic (4 clove)
- remaining wine (1 cup)
Serve with bread
Remove pot from heat. Stir in pastis, creme fraiche, salt, and tarragon. Grill bread slices and rub with garlic clove. Divide mussels and broth among bowls. Top with fennel fronds. Serve with garlic bread.
Equipment
- grill or grill pan
Ingredients
- pastis (2 tbsp)
- creme fraiche (¼ cup)
- salt (¼ tsp)
- tarragon (2 tbsp)
- bread (8 slices)
- garlic clove (1 clove)
Before you cook
Cook notes
- • This is southern French style with Provencal flavors.
- • Pastis is anise liqueur from Provence; Pernod works too.
- • Grilled bread with garlic is better than plain.
- • The broth should be golden from saffron.
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