Swedish Saffron Mussels with Fennel

Name: Swedish Saffron Mussels with Fennel
Prep time: 60 min
Total time: 60 min
Yield: 6 people
Cuisine: Swedish
Ingredients: 2 kg Fresh mussels; 1, sliced Fennel bulb; 2, chopped Shallots; 30 g Butter; 200 ml White wine; 150 ml Fish stock; 1 pinch Saffron; 120 ml Cream; 2 tbsp, chopped Dill; to taste Black pepper

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Saffron gives the broth a golden colour and a gentle floral warmth, while fennel and cream keep the dish elegant rather than heavy.

Serves: 6 people

Preparation time: 60 min

Ingredients

Fresh mussels – 2 kg
Fennel bulb – 1, sliced
Shallots – 2, chopped
Butter – 30 g
White wine – 200 ml
Fish stock – 150 ml
Saffron – 1 pinch
Cream – 120 ml
Dill – 2 tbsp, chopped
Black pepper – to taste

Method

STEP 1
Put the saffron into the fish stock so it has time to release its colour and aroma before it goes into the pan.
STEP 2
Clean the mussels well and discard any that are damaged or suspicious.
STEP 3
Cook the shallots and fennel in butter until softened. Pour in the wine and let it reduce slightly.
STEP 4
Add the saffron stock, bring it back to the boil and then add the mussels.
STEP 5
Cover and steam until the shells open. Remove any that stay shut.
STEP 6
Stir in the cream and dill at the end, just long enough to warm the broth through, then serve immediately.