Ingredients
5 lbs (2.5 kg) fresh PEI Mussels
1 fennel bulb, diced and trimmed
2 Tbsp (30 mL) butter
1 Tbsp (15 mL) olive oil
1 onion, finely sliced
3 clove garlic, finely sliced
1 pinch saffron strands
1 bay leaf
sea salt flakes and cracked pepper, to taste
1 cup (250 mL) white wine
1 lemon, zest and juice
1 loaf crusty bread, to sop up juices
Notes: *Saffron are the stamens of the crocus sativus flower. They are expensive, but a little go a long way. If not available, substitute a pinch of turmeric.