Mussels With Saffron And Fennel Broth

Ingredients

2 tablespoons extra virgin olive oil

2 medium fennel bulbs, quartered and thinly sliced crosswise (1 cup)

½ cup finely diced yellow onion

(12 medium)

1 teaspoon kosher salt

½ teaspoon freshly ground black

pepper

2 garlic cloves, minced

1/2 cups dry white wine (see Note)

½ teaspoon saffron threads

(15 to 20 threads)

¼4 teaspoon crushed red pepper

flakes (optional)

¾ cup low-sodium chicken broth

2 pounds mussels, scrubbed and debearded

2 tablespoons finely chopped fresh flat-leaf parsley leaves

Crusty bread, rice, Prepared Cauliflower Rice (page 282), or zucchini noodles, for serving

Directions

In a large saucepan, heat the olive oil over medium heat. Add the fennel, onion, salt, and pepper. Cook until the fennel and onion are tender, 3 to 4 minutes. Add the garlic and gently cook, stirring, until fragrant, about 1 more minute.

Increase the heat to medium-high and add the wine, saffron, and red pepper flakes (if using). Cook until the wine has reduced by half, 2 to 3 minutes. Pour in the broth and bring to a simmer. Carefully add the mussels and gently toss to coat in the sauce. Cover and cook, shaking the pan occasionally to evenly cook the mussels, until the mussels begin to open, about 5 minutes.

Use a slotted spoon to transfer the mussels into a large serving bowl, discarding any of the mussels that have not opened. Pour the broth over the mussels. Garnish with parsley and serve with bread, rice, cauliflower rice, or zucchini noodles.

Notes

If you're Whole30 or paleo, substitute an additional 1½ cups low-sodium chicken broth plus the juice of 1 lemon for the white wine.