Ingredients

Steps

• Clean the mussels by scrubbing under water and removing the beards.
• Discard any broken mussels or those that remain open when tapped.
• Cook mussels in a saucepan with 200ml white wine for 4 minutes.
• Drain mussels, reserving the cooking liquor, and remove meat from shells.
• Sauté shallots, garlic, and fennel in a large frying pan for 4 minutes.
• Add saffron, liqueur, stock, 75% of the mussel meat, and the cream.
• Cook for 4 minutes then blend with a stick blender until smooth.
• Drizzle bread with oil, rub with garlic, and toast on a griddle pan.