Steamed Mussels with White Wine, Fennel, Leeks and Herbs recipe | PCC Community Markets

Ingredients

• 2 tablespoons butter or olive oil
• 1 large leek, thinly sliced
• 1 small bulb fennel, diced
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh parsley
• 1 teaspoon red pepper flakes
• Pinch of saffron
• 3 cloves garlic, crushed
• 1 cup dry white wine
• 3 pounds mussels, scrubbed and beards removed
• Bread, for serving (optional)