Mussels in Saffron, Fennel and Orange Broth

Steps

1. Rinse the mussels under cold water. Discard any with cracked shells or any open ones that do not close when tapped firmly on the counter.
2. Heat the oil and butter in a large, wide pot with a lid over medium heat. Add the fennel and shallots and cook 6–7 minutes, until soft and lightly golden.
3. Add the garlic, saffron and red pepper flakes and cook 1 minute. Add the tomatoes and orange zest and cook 2 minutes, until the tomatoes begin to slump.
4. Pour in the wine, raise the heat to high and boil 1 minute.
5. Add the mussels, cover tightly and cook 5–7 minutes, shaking the pot every couple of minutes, until the shells open wide.
6. Use a slotted spoon to transfer the mussels to warm bowls, discarding any that have not opened. Whisk the crème fraîche into the broth and simmer 1 minute.
7. Pour the broth over the mussels, scatter with parsley and fennel fronds and serve with toasted baguette for dunking.

Kitchen tip

Buy mussels the day you cook them and keep them in the fridge in an open bowl covered with a damp towel; never in a sealed bag or water, which suffocates them. Most farmed mussels are already clean; just pull off any wiry beard toward the hinge. Pour the broth carefully and leave the last spoonful in the pot in case of grit. Leftover broth makes a superb base for a quick seafood pasta the next day.

General nutrition information, not medical advice. Talk to your own healthcare provider about your needs.