Mussels pair perfectly with fennel in this exceptional recipe. Derived of both Italian and French traditions, the Provençal dish is delicious, particularly when served with a crisp white wine.
Prince Edward Island Mussels with Fennel-Saffron Broth

Prince Edward Island Mussels with Fennel-Saffron Broth
Prep time
Cook time
Total time
A richly aromatic and incredibly flavorful dish, this recipe may be served as either a main course or appetizer.
Recipe type: Main Course
Cuisine: American
Serves: 4
  • 1/2 Cup extra-virgin olive oil, divided
  • 3 garlic cloves, thinly sliced
  • 1 onion, brunoise, fine
  • 2 small fennel bulbs, brunoise, fine
  • 4 celery stalks, brunoise, fine
  • 2 carrots, diced, fine
  • 1 Cup white wine, divided use
  • 1 Cup fish, chicken or vegetable stock
  • 1/4 Cup anise liqueur, such as Anisette
  • 1 pinch saffron threads
  • salt, to taste
  • pepper, to taste
  • 2 shallots, chopped, fine
  • 2 pounds Prince Edward Island mussels, cleaned
  • 1 Tablespoon butter, salted
  • 3/4 Cup chopped chives
  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.
  3. Remove mussels from shells and discard. Add fennel mixture to mussels, stir in butter, chives and season with salt and pepper.
  4. Serve with fennel-seeded bread.

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