Recipe: Mussels and clams steamed with fennel and saffron
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Cooking tools:
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- Chef's knife
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- Serving bowl
Ingredients
- 2 tbsp olive oil
- 2 cloves garlic, sliced
- 1 shallot, finely minced
- 1 tsp fennel seeds
- 1 cup finely chopped fennel
- 2 tomatoes, diced
- ½ cup dry white wine
- Pinch saffron
- 2 lb fresh mussels, scrubbed
- 2 lb fresh clams, scrubbed
- 2 tbsp unsalted butter
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