Mussels with Tomato, Saffron, and Fennel - alive magazine

Ingredients

• 1/2 tsp (2 mL) saffron threads
• 1/2 cup (125 mL) hot (not boiling) water
• 1 Tbsp (15 mL) extra-virgin olive oil
• 2 shallots, finely sliced
• 3 garlic cloves, peeled and crushed
• 1 fennel bulb, finely sliced, fronds reserved
• 1/4 tsp (1 mL) salt, divided
• 1/2 cup (125 mL) white wine
• 1/2 cup (125 mL) low-sodium vegetable stock
• 14 1/2 oz (411 g) can no-salt-added diced tomatoes
• 1 lb (450 g) farmed mussels, scrubbed, beards removed
• 2 Tbsp (30 mL) chopped parsley
• 1 or 2 lemon wedges, for serving