Mussels With Fennel, Tomato And Saffron
Saffron is a sexy spice that stimulates the senses with its pungent aroma and vibrant yellow-orange color.
Serves: 2
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced fine
1 small fennel bulb, cleaned and cut into 8 wedges
1 1/2 cups white wine
16 fresh mussels, with firmly closed shells, any variety
1 pinch saffron (powdered or crushed thread)
Sea salt and freshly ground black pepper to taste
1 whole plum tomato, diced
Method
- In a stockpot, heat olive oil. Add garlic and fennel, saute until cooked soft.
- Add white wine, saffron and salt and pepper. Bring to a boil.
- Add mussels to white wine broth and cook until they just start to open, approximately 5 minutes.
- Add diced plum tomatoes and cover pot until mussels are completely open, for approximately 3 more minutes.
- Serve immediately in a bowl with broth and an additional empty bowl for discarded shells.
