Filed Under: Appetizer, pan-fry, Seafood, Under 20 Mins

Mussels with Shaved Fennel and Saffron

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April 8th, 2012

Recipe courtesy of www.newscanada.com. Get revved up for holiday entertaining by visiting the Mussel Industry Council website at www.discovermussels.com . The site features information and cooking tips to prepare fresh blue cultured mussels for the budget conscious host.

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Servings
8
Prep Time
0 minutes
Cook Time
0 minutes
Ingredients
  • 5 pounds fresh blue mussels
  • 1 fennel bulb
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, finely sliced
  • 3 cloves garlic, finely sliced
  • pinches saffron strands, soaked in a tbsp warm water (a pinch of turmeric can be substituted)
  • 1 bay leaf
  • sea salt and black pepper to taste
  • 1 Cup white wine
  • 1zest and juice of 1 lemon
  • 1 loaf of crusty bread to soak up juices
    • Directions
  • 1.

    Rinse fresh, blue mussels in a colander and set aside. Discard any mussels that do not close when tapped.

  • 2.

    Trim stalks from fennel and using a vegetable peeler, remove blemishes from outer layer. Reserve fennel fronds for garnish. Finely slice fennel into thin strands using a mandolin or knife.

  • 3.

    Melt 1 tablespoon of the butter and olive oil in a large, heavy-bottomed pan. Add fennel, onion, garlic and sauté over medium low heat for about 10 minutes, until soft. Stir in saffron, bay leaf, sea salt and pepper to taste. Turn up the heat to medium high. Add wine and remaining butter; stir, then add the mussels. Cover and leave to steam for 5 to 7 minutes, or until mussels have opened. Discard any mussels that do not open. Toss everything together with lemon zest and juice. Transfer mussels to individual plates or a serving dish. Top with reserved fennel fronds.

    • Nutrients Per Serving
    Nutrients per serving: 341 calories, 35 g protein, 18 g carb, 1 g fibre, 11 g fat. Excellent source of vitamins B1, B2, B12, folate, iron, magnesium, zinc. Good source of vitamins A, C, E.
    Mussels with Shaved Fennel and Saffron
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