PUBLISHED 9/25/2019
This Mussels recipe is absolutely restaurant quality! The broth is full of rich flavor that will tickle every taste bud. It is Perfectly Imperfect in that it can be made in less than 30 minutes, yet will taste like the broth was simmering for hours. AND the left over broth can be turned into a delectable sauce for a Pasta Dish the next day!
PREP TIME: 5 minutes
COOK TIME: 25 minutes
SERVINGS: 2-3 as a Meal/ 3-4 as a Side or Appetizer
ingredients
- 2 TBSP Avocado Oil*
- 1 Onion (chopped)
- 3 Garlic Cloves (minced)
- 3 TBSP White Wine Vinegar
- 1 can Diced Tomatoes
- 1 TBSP Tomato Paste
- 1 cup Stock (Vegetable/Chicken/Seafood)
- Juice of 1 Lemon
- 2 TBSP Fennel Seeds**
- 2 pinches Saffron Threads
- Salt and Pepper to taste
- 2 140z packages Pre-cooked Frozen Mussels***
- 2 Green Onions – green parts only (chopped)
- Fennel Pollen****
*I always use Avocado Oil when sauteing anything. It is healthier than Canola or Vegetable Oil and can be substituted just the same. However, use what you have on hand.
**Fennel Seeds can be found in a grocery store with the spices. They pack a lot of flavor and are good with digestion. You could use a Fennel Bulb as well. Just finely slice it and saute with the Onions and Garlic until soft.
***Uncooked Mussels from the Seafood department would be fine to use instead. Make sure you cook them until they open completely and discard any that remain closed!
****Fennel pollen can be skipped if you can’t find it at the store. If you are using a Fennel Bulb for the recipe, garnish the dish with the Fronds. They will add a wonderful taste and appearance to the broth.
instructions
- Heat a large saute pan over low-medium heat and add Oil.
- Saute Onion for about 3 minutes or until soft.
- Add Garlic and cook another 1-2 minutes.
- Deglaze the pan with the White Wine Vinegar. Stir until most-all is absorbed over medium-high heat.
- Add Tomatoes, Tomato Paste, Stock, Lemon juice, Fennel Seeds, Saffron, and Salt and Pepper.
- Increase heat to high and bring to a boil. Then turn down the heat to low and simmer, uncovered, for about 5 minutes.
- Add the Mussels to the broth and cover. Turn up the heat to medium-high and cook for 3-4 minutes.
- Decrease the heat again to a simmer and cook another 2-3 minutes.
- Pour the Mussels and Broth into a serving bowl and top with Lemon Slices, Green Onions, and Fennel Pollen or Fronds. Serve with Crusty Bread and ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!!
