Mussels With Fennel-Saffron Broth Recipe

Serious Eats
Serves: 3 Save

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

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

Learn how to make this recipe at Serious Eats

Go to Recipe