Mussels are a fantastic, versatile seafood. They are cheap, readily available, easy to cook and sustainable. In this recipe we present a stew of mussels with a comforting broth of potato, saffron and fennel. Serve with piles of fresh, crusty bread to mop up the delicious juices!
1kg Australian Blue Mussels
1 Cup white wine
1 Cup of fish or vegetable stock
1 pinch of saffron
1 small bulb of fennel
1 onion
1 carrot
1 stick of celery
1 handful of continental parsley
½kg of potatoes (kipfler or waxy)
1 clove of garlic