Mussels with Tomato, Saffron, and Fennel
  • 1/2tsp saffron threads
  • 1/2cup hot waternot boiling
  • 1Tbsp extra-virgin olive oil
  • 2 shallotsfinely sliced
  • 3 garlic clovespeeled and crushed
  • 1 fennel bulbfinely sliced, fronds reserved
  • 1/4tsp saltdivided
  • 1/2cup white wine
  • 1/2cup low sodium vegetable stock
  • 14 1/2oz can no-salt-added diced tomatoes
  • 1lb farmed musselsscrubbed, beards removed
  • 2Tbsp chopped parsley
  • 1 or 2 lemon wedgesfor serving
  1. In small bowl or glass, place saffron threads and hot water. Allow saffron “tea” to steep for 20 minutes.
  2. In large stock pot, heat olive oil, shallots, and garlic on medium-low. Cook for 5 minutes, until shallots are soft. Add sliced fennel and salt and cook for 3 to 5 minutes more on medium. Turn up heat to medium-high, while stirring fennel constantly, and add wine. Reduce heat to medium and add saffron tea, vegetable stock, and tomatoes. Cover and simmer for 20 minutes, stirring occasionally. Reduce heat to medium-low if contents of pot begin to boil. After 20 to 25 minutes, broth will be rich and aromatic. With heat on medium, add mussels, cover, and allow to steam for 2 minutes, or until mussel shells open.
  3. Pour broth into large serving bowl and, using slotted spoon, place mussels on top. Garnish with chopped fennel fronds and parsley and serve with crusty bread and lemon wedges.
Recipe Notes

Per serving: 212 calories; 15 g protein; 7 g total fat (1 g sat. fat); 13 g total carbohydrates (0.5 g sugars, 2 g fiber); 266 mg sodium