Steamed Penn Cove Mussels with Fennel and Saffron Recipe | James Beard Foundation
Steamed Penn Cove Mussels with fennel and saffron from JBF Award winner Thierry Rautureau. Perfect for a flavorful, easy seafood dish. Buy now!
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Ingredients
- 4 shallots, thinly sliced
- 3 large cloves garlic, halved, plus a pinch of minced garlic
- 3 sprigs thyme
- 2 sprigs curly parsley
- 1 bay leaf, preferably fresh, partly torn
- 10 black peppercorns
- 2 cups dry vermouth
- 1 cup dry white wine
- 1 large fennel bulb
- 2 tablespoons olive oil
- Sea salt and freshly ground white pepper to taste
- 2 tablespoons Pastis or other anisette liqueur
- 1 plum tomato, halved
- 1 teaspoon saffron threads
- 1 1/2 pounds live Penn Cove mussels, scrubbed and debearded
- 3 tablespoons crème fraîche
- 1 tablespoon unsalted butter
- 2 tablespoons sliced chives for garnish
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