Golden Saffron & Fennel Steamed Mussels with Sweet Summer Corn

Instructions

1. 1

   Prep your vegetables first. Slice the bulb of 1 large fennel bulb, reserving the green fronds for our bouillon. Slice the kernels off 2 ears sweet corn, thinly slice 1 large shallot, and roughly chop 2 stalks celery.

   10 min

   Tip: Fennel fronds have incredible flavor! Never throw them away; they are the secret to a beautifully fragrant seafood broth.

2. 2

   Let's make our court bouillon. In a medium saucepan, combine the reserved fennel fronds, 2 stalks celery, 2 cups water, 1 cup dry white wine, 1/2 tsp saffron threads, 2 sprigs fresh thyme, and 1 tbsp black peppercorns. Bring to a gentle boil, then lower the heat and let it simmer beautifully to extract all those aromatics.

   15 min

   Tip: Court bouillon is just a fancy French term for a quick, aromatic broth. It literally translates to 'short broth' because it doesn't take hours like a stock.

3. 3

   While your broth simmers and turns a gorgeous shade of golden yellow, take the time to clean 2 lbs fresh mussels. Scrub them under cold water and pull off any fibrous 'beards'. If any are open, give them a tap; if they don't close, toss them out.

   10 min

   Tip: Farm-raised mussels are usually pretty clean, but a quick scrub ensures you won't have any gritty surprises in your gorgeous broth.

4. 4

   Place a fine mesh sieve over a bowl and strain your golden court bouillon, pressing down lightly on the solids to extract all the flavor. Discard the solids and set the liquid gold aside.

   2 min

5. 5

   Heat 3 tbsp extra virgin olive oil in a large, wide Dutch oven over medium heat. Add the thinly sliced shallot and the sliced fennel bulb. Sauté until they are tender and translucent, but not browned.

   5 min

   Tip: A wide pot is essential for mussels so they all get a chance to sit near the steaming liquid.

6. 6

   Turn up the heat slightly. Pour in 1 tbsp Pastis or Pernod to deglaze the pan (watch your eyebrows if working over a gas flame!), then immediately add the sweet corn kernels and pour in your strained saffron court bouillon. Bring the liquid to a rolling boil.

   3 min

   Tip: The anise notes in the Pastis elevate the fennel to a completely different level.

7. 7

   Tumble the clean mussels into the bubbling broth. Cover the pot tightly with a lid and let them steam. Give the pot a gentle shake halfway through.

   5 min

   Tip: Don't peek too often! The steam trapped inside is what cooks the mussels.

8. 8

   Remove the lid—the mussels should be popped wide open (discard any stubborn ones that stay shut). Turn off the heat. Stir in the zest and juice of 1 whole lemon and toss with 1/2 cup fresh basil leaves. Serve immediately in large bowls with thick slices of 1 loaf crusty sourdough bread to mop up the broth.

   2 min

   Tip: I skip the traditional heavy cream here entirely. The sweet corn and bright lemon create a wonderfully light but deeply flavorful finish.