Mussels and Fennel with Saffron Cream Sauce

2 servings
  • 2 dozen live mussels, scrubbed and debearded
  • 1 tablespoon olive oil
  • 1 1/2 cup julienne fennel (about 1/2 bulb)
  • 1 red pepper, julienne
  • 1 yellow pepper, julienne
  • 1 tablespoon minced shallots
  • 1 teaspoon minced garlic
  • 2 ounces Herbsaint
  • 2 cups heavy cream
  • Pinch saffron
  • Salt and pepper
  • 2 tablespoons chopped parsley
  • In a saute pan, heat the olive oil. When the pan is hot, saute the fennel, peppers, shallots and garlic for 2 to 3 minutes. Season with salt and pepper. Pull the pan away from the heat and flame the Herbsaint. Place back on the heat and add the cream. Stir in the saffron.

  • Bring the heat up to a boil and reduce to a simmer. Add the mussels and cover. Simmer the mixture for 3 to 4 minutes or until the mussels open. Spoon the mixture into shallow bowls and garnish with chopped parsley.

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