Recipe for Steamed Mussels with Shaved Fennel in Saffron-and-White-Wine Broth 
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Yield:
1
Ingredients:
Amount Ingredient
24 x good-sized fresh mussels, still closed
2 tbl vegetable oil
1/4 tsp finely chopped shallot
Pinch crushed red pepper flakes
Pinch of saffron (or turmeric)
1/2 x bulb fennel, white part only, extremely finely shaved
1/2 tbl finely diced red and yellow bell peppers
1 tsp fresh herbs, such as basil, oregano or thyme, finely chopped (opt)
1/4 cup white wine
2 tbl unsalted butter
Instructions:
Instructions: Clean mussels and remove all traces of beard. Set aside. In a 4-quart saucepan, add oil and briefly saute shallot, crushed red pepper, saffron, fennel, bell peppers and herbs. Add wine and bring to a boil. Add mussels. Cover and simmer 4 to 8 minutes, until all mussels are opened. (If a mussel does not open, discard it immediately.) Remove pan from heat and using a slotted spoon

(to leave liquid in the pan), divide mussels into 2 large, shallow bowls. Swirl butter into liquid in pan and adjust seasoning with salt and pepper. Pour the sauce over the mussels. Serve with good bread to sop up juices.

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