Mussels for One or Two
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1.5 cups leek, sliced into thin half-moons, white and pale green parts only
- 1 small bulb fennel, cored and chopped or thinly sliced (about 1 cup), plus a few fronds for garnish
- Kosher or sea salt
- 1-2 pinches saffron threads
- 1 tablespoon fresh thyme leaves
- 2 (or more, if you're solo) fat cloves garlic, peeled and smashed
- 1/2 ounce (1 tablespoon) Pernod or other anise liqueur
- 4 ounces (1/2 cup) white vermouth or dry white wine
- 1 cup crushed tomatoes with juice
- 1 pound mussels, scrubbed and de-bearded
- 1/4 cup heavy cream
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