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Mussels with Tomato, Saffron, and Fennel
Serves 4
B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds.
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Ingredients
- 1/2 tsp (2 mL) saffron threads
- 1/2 cup (125 mL) hot (not boiling) water
- 1 Tbsp (15 mL) extra-virgin olive oil
- 2 shallots, finely sliced
- 3 garlic cloves, peeled and crushed
- 1 fennel bulb, finely sliced, fronds reserved
- 1/4 tsp (1 mL) salt, divided
- 1/2 cup (125 mL) white wine
- 1/2 cup (125 mL) low-sodium vegetable stock
- 14 1/2 oz (411 g) can no-salt-added diced tomatoes
- 1 lb (450 g) farmed mussels, scrubbed, beards removed
- 2 Tbsp (30 mL) chopped parsley
- 1 or 2 lemon wedges, for serving
Nutrition
Per serving:
- calories 212
- protein 15 g
-
total fat
7 g
- sat. fat 1 g
-
total carbohydrates
13 g
- sugars 0.5 g
- fibre 2 g
- sodium 266 mg
Directions
01
In small bowl or glass, place saffron threads and hot water. Allow saffron “tea” to steep for 20 minutes.
02
In large stock pot, heat olive oil, shallots, and garlic on medium-low. Cook for 5 minutes, until shallots are soft. Add sliced fennel and salt and cook for 3 to 5 minutes more on medium. Turn heat up to medium-high, while stirring fennel constantly, and add wine. Reduce heat to medium and add saffron tea, vegetable stock, and tomatoes. Cover and simmer for 20 minutes, stirring occasionally. Reduce heat to medium-low if contents of pot begin to boil. After 20 to 25 minutes, broth will be rich and aromatic. With heat on medium, add mussels, cover, and allow to steam for 2 minutes, or until mussel shells open.
03
Pour broth into large serving bowl and, using slotted spoon, place mussels on top. Garnish with chopped fennel fronds and parsley and serve with crusty bread and lemon wedges.
