Steamed Mussels | Cruise Scoop

Ingredients

• 1⁄2 T (22 g) unsalted butter
• 1 T (15 g) shallot, minced
• 1 tsp (3 g) garlic, minced
• 1 C (180 g) fennel bulb, finely chopped
• 1⁄4 C (50 g) piquillo pepper or roasted red pepper, drained & minced
• Salt to taste
• 1⁄4 C (59 g) dry vermouth, like Cinzano
• 1 1⁄2 C (355 g) heavy cream
• 2 pinches saffron threads
• 1 C (200 g) lump crabmeat, picked over for cartilage
• 4 dozen live mussels, scrubbed and debearded
• Fennel fronds, chopped