Mussels with a Saffron, Tomato and Fennel Broth
Mussels with a rich aromatic broth
Servings 5 (click to scale)
Calories 260kcal
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp fresh garlic minced
- 1/2 lb fresh fennel julienne sliced, thin
- 1 tsp saffron
- 20 each cherry tomatoes halved
- 1 cup dry white wine
- 1/2 tsp crushed red pepper flakes
- 4 lb mussels in shell
- 1/2 cup fresh tarragon chopped
Instructions
- Heat oil in a pot. Add garlic, fennel and saffron. Cook until fragrant, about 1 minute.
- Add tomatoes, wine, and red pepper flakes. Bring up to a simmer and reduce by 75%, about 6-8 minutes.
- Clean the mussels and remove beards. Add mussels and tarragon to simmering broth. Cover and cook, stirring occasionally until mussels open, 6-8 minutes. Discard any mussels that don't open and serve.
Nutrition
Calories: 260kcal | Carbohydrates: 15g | Protein: 20g | Fat: 9g | Saturated Fat: 1g | Sodium: 490mg | Fiber: 3g
