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Ingredients
5 pounds fresh mussels
3 tablespoons olive oil
1 tablespoon finely chopped garlic
½ cup finely chopped fennel
½ cup finely chopped onions
1 sweet red pepper, cored, seeds removed and finely chopped
1 cup crushed canned tomatoes
½ teaspoon saffron threads (optional)
1 teaspoon ground turmeric
⅛ teaspoon red pepper flakes, or to taste
½ cup dry white wine
4 sprigs fresh thyme, or 2 teaspoons dried
1 bay leaf
Salt and pepper to taste
4 tablespoons chopped fresh basil or parsley
Nutritional analysis per serving (4 servings)
32 grams carbs; 159 milligrams cholesterol; 645 calories; 10 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 4 grams fiber; 1717 milligrams sodium; 69 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub the mussels, remove beards and barnacles, and wash in cold water, agitating with the hand; repeat until the water remains clear. Drain well.
- Step 2
Heat oil in a large saucepan or kettle. Add garlic, fennel, onions and sweet red pepper, and cook briefly over medium-high heat until wilted. Do not burn garlic. Stir often.
- Step 3
Add tomatoes, saffron, turmeric, pepper flakes, wine, thyme, bay leaf, salt and pepper. Bring to a boil and simmer 2 minutes.
- Step 4
Add mussels and basil. Cover tightly, and cook over high heat until all mussels are opened, 5 to 6 minutes. Serve immediately with French or crusty Italian bread.
Private Notes
Comments
This is wonderful, Franey is so good with fish. If I make it again I will be a little lighter on the turmeric and add it to the garlic etc.before adding wine. I did cook the other veggies ahead of the garlic because it was chopped more finely. Next time I will add a splash of Pernod at the end.
Simply fabulous. Adjusted for two people by decreasing the mussels to 2 lbs. We still ate most of the sauce. Didn’t have fennel nor saffron so skipped those and didn’t miss them. To be repeated often.
This is my go to mussel recipe. I’ve made it twice and it is easy, aromatic, and delicious.
This is wonderful, Franey is so good with fish. If I make it again I will be a little lighter on the turmeric and add it to the garlic etc.before adding wine. I did cook the other veggies ahead of the garlic because it was chopped more finely. Next time I will add a splash of Pernod at the end.