Ingredients:

5 lbs / 2.27 kg fresh blue mussels
1 fennel bulb
2 tbsp / 30 ml butter
1 tbsp/ 15 ml olive oil
1 medium onion, finely sliced
3 cloves garlic, finely sliced
Pinch saffron strands, soaked in a tbsp warm water (a pinch of turmeric can be substituted)
1 bay leaf
Sea salt and black pepper to taste
1 cup / 250 ml white wine
Zest and juice of 1 lemon
1 loaf of crusty bread to soak up juices

Trim stalks from fennel and using a vegetable peeler, remove blemishes from outer layer. Reserve fennel fronds for garnish. Finely slice fennel into thin strands using a mandolin or knife.

Melt 1 tablespoon of the butter and olive oil in a large, heavy-bottomed pan. Add fennel, onion, garlic and sauté over medium low heat for about 10 minutes, until soft. Stir in saffron, bay leaf, sea salt and pepper to taste. Turn up the heat to medium high. Add wine and remaining butter; stir, then add the mussels. Cover and leave to steam for 5 to 7 minutes, or until mussels have opened. Discard any mussels that do not open. Toss everything together with lemon zest and juice. Transfer mussels to individual plates or a serving dish. Top with reserved fennel fronds.

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