Mussels in saffron pastis broth

Method

1. Clean and de-beard the mussels or use ready prepared ones.
2. Heat olive oil over medium heat in a large saucepan and gently sauté fennel, eschallots and garlic without colouring until soft. Add white wine, pastis, tomatoes, sugar and saffron and bring to the boil and simmer, uncovered, until reduced by half.
3. Add the mussels and coriander seeds, cover the pan and cook over medium high heat until all the mussels are open, 4–5 minutes. Add sea salt to taste.
4. Serve the mussels with the broth and some crusty bread.

Lyndey’s Note: Mussels are available cleaned in cryovac packs from supermarkets and fishmongers. Their quality and freshness are excellent and they save on time with cleaning!