Mussels with Saffron and Fennel Broth

SERVES 2

GLUTEN-FREE · DAIRY-FREE · PALEO IF MODIFIED · WHOLE30 IF MODIFIED · GRAIN-FREE

Total time: 25 minutes

Mussels in a saffron broth might sound like a strictly-for-restaurants dish, but believe me when I tell you that you easily make this at home! Although serving this with crusty bread to soak up all of the delicious broth is a pretty magical pairing, it’s not necessary if you are trying to avoid gluten or grains. This dish is great served over rice, cauliflower rice, or zucchini noodles.

• 2 tablespoons extra virgin olive oil
• 2 medium fennel bulbs, quartered and thinly sliced crosswise (1 cup)
• ½ cup finely diced yellow onion (½ medium)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1½ cups dry white wine (see Note)
• ½ teaspoon saffron threads (15 to 20 threads)
• ¼ teaspoon crushed red pepper flakes (optional)
• ¾ cup low-sodium chicken broth
• 2 pounds mussels, scrubbed and debearded
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves
• Crusty bread, rice, Prepared Cauliflower Rice, or zucchini noodles, for serving

In a large saucepan, heat the olive oil over medium heat. Add the fennel, onion, salt, and pepper. Cook until the fennel and onion are tender, 3 to 4 minutes. Add the garlic and gently cook, stirring, until fragrant, about 1 more minute.

Increase the heat to medium-high and add the wine, saffron, and red pepper flakes (if using). Cook until the wine has reduced by half, 2 to 3 minutes. Pour in the broth and bring to a simmer. Carefully add the mussels and gently toss to coat in the sauce. Cover and cook, shaking the pan occasionally to evenly cook the mussels, until the mussels begin to open, about 5 minutes.

Use a slotted spoon to transfer the mussels into a large serving bowl, discarding any of the mussels that have not opened. Pour the broth over the mussels. Garnish with parsley and serve with bread, rice, cauliflower rice, or zucchini noodles.

from MY KITCHEN to YOURS

If you’re Whole30 or paleo, substitute an additional 1½ cups low-sodium chicken broth plus the juice of 1 lemon for the white wine.