Ingredients
- 1/2 cup breadcrumbs
- 6 tbsp extra virgin olive oil
- 1 tsp fennel seeds
- 2 eschalots, finely chopped
- 1 clove garlic, minced
- 1 cup water
- Small pinch saffron threads
- 4 peeled roma tomatoes, from a tin or jar, mashed
- 1kg mussels, beards removed and shells scrubbed
- 4 tbsp parsley, finely chopped
- Cracked pepper
Method
Place breadcrumbs in a bow land mix in 4 tbsp olive oil until well coated. Place fennel seeds in a pan on medium heat and roast until aromatic. This should take about a minute but keep fennel seeds moving in pan so they don̢۪t burn.
Add oiled breadcrumbs and stir until crisp and toasted. Remove from heat and set aside.Heat remaining olive oil in large pot big enough to fi t the mussels.
Lightly fry schalots and garlic, then add water and saffron threads.
Simmer gently for 5 minutes so saffron colours the water. Turn heat up high.Add tomatoes and mussels. Mix well with a long spoon.
Place lid on pot and steam mussels for about 2 minutes until open.
Remove lid and mix, top to bottom, after a minute so they cook evenly. Once cooked, stir through parsley and a few turns of cracked pepper.
Serve in large bowls with toasted breadcrumbs scattered over the top.
