Mussel, Fennel and Saffron Broth

A fragrant seafood broth featuring fresh mussels, sautéed fennel, and aromatic saffron, finished with a rich cream and parsley sauce.

Seafood Main Course Gluten Free Mussels

Estimated Nutrition

Calories

1020.3

kcal / serving

2040.5 kcal total

Carbs

24.3g

per serving

48.6 g total

Fat

69.1g

per serving

138.2 g total

Protein

52.7g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

200

Double Cream

Liquids

250

White Wine

NutsSeeds

pinch

pinch

sprig

bunch

snipped and finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

Seafood

590

Mussels

fresh, cleaned and beards removed

Vegetables

piece

Leek

finely diced

bulb

Fennel

finely sliced

200

Chestnut Mushrooms

sliced

piece

Shallots

finely chopped

Method

Melt butter in a large pan and add leek, fennel, mushrooms, shallots, curry powder, saffron, and thyme.

Cover and sweat the vegetables for 5 minutes until soft.

Add wine and bring to a boil.

Add mussels and cook covered while shaking until all shells have opened.

Discard any mussels that remain closed.

Strain the liquid into the pan and reduce uncovered for 5 minutes.

Stir in the cream and parsley.

Boil the liquid again and return the mussels to the pan for 1 minute before serving.