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Steamed Mussels with Fennel and Saffron
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Perfect as a starter for al fresco eating, a huge bowl of mussels served with crusty bread to mop up the juices is an ideal dish to keep your guests busy while the barbecue heats up.
Make sure that the mussels you buy are fresh and alive. If they are alive they will close their shells if tapped. Before cooking discard all those that will not close or those with broken or damaged shells. Most of the preparation for this recipe is in the scrubbing of the mussels. This can be done a few hours ahead and they can be stored in a large bowl in the fridge, covered with a clean, damp tea towel.
Typical values per serving:
This recipe was first published in September 2000.