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