Prince Edward Island Mussels with Fennel Saffron Broth

Dish Name : Prince Edward Island Mussels with Fennel Saffron Broth

Yield: 4 servings

Extra-virgin olive oil, divided use - 1/2 cup
Garlic cloves, thinly sliced - 3
Onion, brunoise - 1
Small fennel bulbs, brunoise - 2
Celery stalks, brunoise - 4
Carrots, diced - 2
White wine, divided - use 1 cup
Fish, chicken or vegetable stock - 1 cup
Anise liqueur - 1/4 cup
Saffron - 1 pinch
Salt - to taste
Pepper - to taste
Shallots, chopped - 2
Prince Edward Island mussels, scrubbed - 2 lb.
Butter - 1 Tbsp.
Chopped chives - 3/4 cup


  1. Heat half of olive oil in large sauté pan; sauté half of garlic. Add onion, fennel, and celery and sauté 5 minutes. Add carrots, 1/2 cup white wine, 1/2 stock and licorice liqueur, saffron, salt and pepper and simmer until carrots are tender; set aside.

  2. Heat remaining oil and sauté with remaining garlic, and shallots, 5 minutes. Add mussels, remaining white wine and stock; cover to cook until shells open. Remove mussels from shells and discard. Add fennel mixture to mussels, stir in butter, chives and season with salt and pepper. Serve with fennel-seeded bread.