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Receta Steamed Mussels With Shaved Fennel In Saffron And White Wine Broth
by Global Cookbook

Steamed Mussels With Shaved Fennel In Saffron And White Wine Broth
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Ingredientes

  • 24 x good-sized fresh mussels, still closed
  • 2 Tbsp. vegetable oil
  • 1/4 tsp finely minced shallot
  •     Healthy pinch crushed red pepper flakes
  •     Healthy pinch of saffron (or possibly turmeric)
  • 1/2 x bulb fennel, white part only, extremely finely shaved
  • 1/2 Tbsp. finely diced red and yellow bell peppers
  • 1 tsp fresh herbs, such as basil, oregano or possibly thyme, finely minced (opt)
  • 1/4 c. white wine
  • 2 Tbsp. unsalted butter
  •     Salt and pepper to taste

Direcciones

  1. Clean mussels and remove all traces of beard. Set aside. In a 4-qt saucepan, add in oil and briefly saute/fry shallot, crushed red pepper, saffron, fennel, bell peppers and herbs. Add in wine and bring to a boil. Add in mussels. Cover and simmer 4 to 8 min, till all mussels are opened. (If a mussel does not open, throw away it immediately.) Remove pan from heat and using a slotted spoon
  2. (to leave liquid in the pan), divide mussels into 2 large, shallow bowls. Swirl butter into liquid in pan and adjust seasoning with salt and pepper. Pour the sauce over the mussels. Serve with good bread to sop up juices.