Ingredients
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- 2 tbsp olive oil
- 2 cloves garlic, sliced
- 1 shallot, finely minced
- 1 tsp fennel seeds
- 1 cup finely chopped fennel
- 2 tomatoes, diced
- ½ cup dry white wine
- Pinch saffron
- 2 lb fresh mussels, scrubbed
- 2 lb fresh clams, scrubbed
- 2 tbsp unsalted butter
Directions
1 Heat the olive oil in a large skillet over medium heat. Add the garlic, shallot and fennel seeds and sauté for 3 to 4 minutes, until mixture is fragrant and just turning gold. Add chopped fennel, tomatoes, wine and saffron and cook gently for a few minutes, until the vegetables begin to soften.
2 Stir in mussels and clams and cover pan with a lid. Steam for 5 to 6 minutes, or until shells have opened. (Discard any mussels and clams that haven’t opened.) Stir the butter through the mixture.
3 Scoop mussels and clams into bowls and pour the liquid on top. Serve with crusty bread.
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