Mussels in Saffron Tomato Broth with Fennel

By Drjt

Ingredients

• • 1 shallot, diced
• • 2 cloves garlic, minced
• • 1 quart (or 28 ounces) canned tomatoes
• • 1 generous pinch of saffron
• • 1 cup wine (whatever you’re drinking will work best)
• • 1 medium fennel bulb, thinly sliced
• • 4 pounds mussels, scrubbed and debearded
• • 1 baguette, sliced into oblong croutons

Details

Servings 4
Adapted from winespectator.com

Preparation

Step 1

1. Preheat the oven to 400° F. Brush the slices of baguette on both sides with olive oil and place on a baking sheet. Sprinkle with a generous pinch of salt and place in the oven for around 7 to 10 minutes, or until golden brown.
2. Heat 2 tablespoons of olive oil in a heavy-bottomed sauté pan. Sauté the shallots on medium-high heat until they soften, around 3 minutes. Add the garlic and stir for an additional minute. Raise the heat to high and add the tomatoes, wine and saffron. Bring to a boil, then turn down the heat so that the mixture simmers. Cook until the tomatoes have broken down into a sauce, around 10 minutes.
3. Turn the heat to high and add the fennel and the mussels. Cover and let steam until most of the mussels have opened, around 5 minutes, shaking the covered pan occasionally to stir the mussels. Take off the heat and discard any mussels that haven’t opened. Divide the mussels between four bowls. Check the sauce for seasoning then pour evenly over the bowls. Serve immediately with the croutons.