Rebecca’s Mussels – Mexilhões with Garlic,Cilantro, Fennel and Saffron
3-4 pounds mussels (cleaned)
1 large onion (minced)
3 cloves garlic (minced)
1/4 cup fennel (minced)
1/4 cup olive oil
1 teaspoon salt
1 teaspoon black pepper
pinch of saffron
1 cup white wine
1 cup chicken broth
1 cube (Knorr Garlic Cilantro cubes)
parsley, or fennel leaves for garnish (finely minced)
Saute the onion, garlic, and fennel in olive oil with the salt and pepper for 10-15 minutes until tender. Add wine, chicken broth, saffron and cilantro cube. Cook and reduce by 1/2.
Add the mussels, cover and cook for about 10 minutes or until the mussels open.
Top with the fennel leaves or parsley as garnish before serving.