Mussels with Fennel and Saffron
Ingredients
- 3 Tbs. unsalted butter
- 3 shallots, minced
- 1 small fennel bulb, thinly sliced and fronds reserved
- 1 1/2 cups (12 fl. oz./375 ml) dry white wine
- 1/2 cup (4 fl. oz./125 ml) chicken stock
- 1/2 tsp. saffron threads
- Freshly ground pepper
- 2 1/2 lb. (1.25 kg) mussels
- Baguette slices for serving
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