Mussel Recipes // Mains & Entrées // Mussels with Shaved Fennel and Saffron
Cooking Time
Cooking Time:
20 min
  • Lactose Free
  • Healthy
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Mussels with Shaved Fennel and Saffron


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.


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. 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 - this can be done with a mandolin or a knife.
  3. Melt 1 Tbsp of the butter and olive oil in a large, heavy-bottomed pan.
  4. Add fennel, onion, garlic and sauté over medium low heat for about 10 minutes, until soft.
  5. Stir in saffron, bay leaf, sea salt and pepper to taste. Turn up the heat to medium high.
  6. Add wine and remaining butter; stir, then add the mussels. Cover and leave to steam for 5 minutes, or until mussels have opened.
  7. Discard any mussels that do not open.
  8. Toss everything together with lemon zest and juice.
  9. Transfer mussels to individual plates or a serving dish. Top with reserved fennel fronds.