Greenshell Mussels

In a saffron, fennel and pernod broth

Serves 4

  • 3 lbs New Zealand greenshell mussels, scrubbed and cleaned of beards (approximately 6 per person)
  • 1 gram saffron (a large pinch)
  • 1 bulb of fennel, diced
  • 2 cloves of garlic, chopped
  • 2 onions
  • 1 cup Pernod
  • 1 cup New Zealand Sauvignon Blanc (or other dry, unoaked white wine)
  • 1 bunch flat leaf parsley, chopped
  • 1 pinch chili flakes
  • 4 oz butter
  • 3 oz avocado oil to sauté the vegetables
  • salt and pepper

Method:

In a pan large enough to hold all of the mussels covered, add the avocado oil to the pan and bring to medium heat and add the onion, garlic and fennel and sauté till lightly colored. Add the mussels and the chili spice, saffron, Pernod and wine and cover with a lid or pan. Simmer over medium to high heat until the mussels open. Remove mussels from pan and season the liquid as needed. Add the butter and the parsley and nape over the mussels. Serve.

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