Maftoul with mussels

Name: Maftoul with mussels
Ingredients: 250ml dry white wine; 1 kg mussels, scrubbed and debearded; 1 tablespoon Zaytoun extra virgin olive oil; 25g butter; 1 small fennel bulb, diced; 2 sticks celery, diced; 2 carrots finely diced; 1 onion finely chopped; 1 teaspoon fennel seeds, roughly crushed; a generous pinch of saffron; zest and juice of one lemon; 200ml passata; 150g Zaytoun giant couscous maftoul, roasted on a hot dry pan until toasty for a nuttier flavour; 1/2 teaspoon pul biber; 750ml fish or vegetable stock; handful of finely chopped coriander; 2 tablespoons of finely chopped tarragon

zaytoun.uk

This seafood reminds us of lazy lunches by the beach. Enjoy with hunks of toasted bread to mop up the tasty tomato sauce.

View full recipe on zaytoun.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zaytoun.uk.

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Ingredients

250ml dry white wine
1 kg mussels, scrubbed and debearded
1 tablespoon Zaytoun extra virgin olive oil
25g butter
1 small fennel bulb, diced
2 sticks celery, diced
2 carrots finely diced
1 onion finely chopped
1 teaspoon fennel seeds, roughly crushed
a generous pinch of saffron
zest and juice of one lemon
200ml passata
150g Zaytoun giant couscous maftoul, roasted on a hot dry pan until toasty for a nuttier flavour
1/2 teaspoon pul biber
750ml fish or vegetable stock
handful of finely chopped coriander
2 tablespoons of finely chopped tarragon