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Mussel Stew with Saffron

  • 1 lb mussels
  • 1 oz shallots minced
  • 1 tbl butter clarified
  • ¼ cup vermouth Dry
  • 1 pinch saffron threads
  • ¼ cup fennel bulb, finely julianned
  • 1 bay leaf
  • 2 tbl butter, soft
  • s&p
  • ½ cup water
  1. saute shallots fennel and bay leaf in clarified butter (or ghee) briefly ,add vermouth to deglaze pan ,add water ,saffron and mussels ,when mussels are opening add soften butter and stir gently. Do not Overcook!!!!!
  2. s&p to taste