This dish is a hearty stew in which the mussels add their characteristic meaty succulence. With a salad of fresh greens on the side and some hearty sourdough bread, it makes a delightful meal.
Makes 4 servings.
4 cups low-sodium chicken broth
2/3 teaspoon saffron
3/4 cup olive oil
1 medium white onion, chopped
1 garlic clove, minced
1 small fennel bulb, fronds removed, washed and cored, then chopped
3 Idaho potatoes, peeled and diced
3 lbs mussels, scrubbed and beards removed
1 tablespoon fresh parsley, chopped
1. Pour 1 cup of the broth into a small bowl (reserving 3 cups of broth) and add the saffron. Set aside.
2. Warm oil in a skillet over medium heat, and add onion and garlic. Cook, stirring, for about 3 minutes or until onions are translucent.
3. Put the onion mixture into the slow cooker, and add the fennel, potatoes, and the remaining 3 cups of chicken broth. Cover and cook on Low for 3 to 4 hours or on High for about 2 hours, or until vegetables are tender.
4. If cooking on Low, turn heat to High. Add saffron broth and mussels, cover, and cook an additional 30 to 50 minutes, until mussels are open.
5. Serve in bowls with pieces of hearty sourdough bread. Garnish liberally with parsley.