Marseille Mussels with Pastis and Saffron

Name: Marseille Mussels with Pastis and Saffron
Prep time: 15 min
Total time: 15 min
Yield: 6 people
Cuisine: French
Ingredients: 1.8 kg Fresh mussels; 1 small, finely sliced Fennel bulb; 2, finely chopped Shallots; 3 cloves, sliced Garlic; 3 tbsp Olive oil; 2 ripe, diced Tomatoes; 150 ml Dry white wine; 40 ml Pastis; 1 pinch Saffron; 1 tsp Orange zest; 2 tbsp, chopped Flat-leaf parsley; to taste Salt; to taste Black pepper

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Pastis, saffron, tomato and fennel turn a pot of mussels into a sunlit southern French dish with plenty of perfume and a broth that deserves good bread.

Serves: 6 people

Preparation time: 15 min

Ingredients

Fresh mussels – 1.8 kg
Fennel bulb – 1 small, finely sliced
Shallots – 2, finely chopped
Garlic – 3 cloves, sliced
Olive oil – 3 tbsp
Tomatoes – 2 ripe, diced
Dry white wine – 150 ml
Pastis – 40 ml
Saffron – 1 pinch
Orange zest – 1 tsp
Flat-leaf parsley – 2 tbsp, chopped
Salt – to taste
Black pepper – to taste

Method

STEP 1
Clean the mussels well, removing any beards and discarding broken shells. Leave them in a colander while you build the base of the broth.
STEP 2
Heat the olive oil in a large pot and soften the fennel and shallots for 5 minutes. Add the garlic and tomatoes and cook until the tomatoes begin to slump.
STEP 3
Pour in the wine and pastis, add the saffron and orange zest, and let the liquid bubble for 2 minutes so the alcohol softens and the saffron opens up.
STEP 4
Tip in the mussels, cover the pot and steam them for 4 to 5 minutes, shaking once or twice, until most shells have opened.
STEP 5
Take the pot off the heat, fold in the parsley and taste the broth before adding extra salt. Serve straight away in deep bowls.