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Mussels With Fennel-Saffron Broth Recipe
Ingredients (16)
- 2 tablepsoons extra-virgin olive oil
- 4 ounces hard dry fennel salami (see note), diced
- 1 small bulb fennel, thinly sliced (about 1 cup)
- 1 small onion, thinly sliced (about 1 cup)
- 4 medium cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper
- Pinch saffron
- Pinch red pepper flakes
- 1/4 cup pastis or Pernod
- 1 (2-inch) piece orange zest, white pith removed
- 1/2 cup crushed tomatoes
- 2 pounds mussels (see note)
- 1/4 cup minced fresh parsley leaves
- 1 tablespoon butter
- 1 tablespoon juice from 1 lemon
- 1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Serious Eats