This recipe is made with fresh Australian mussels and a fragrant saffron tomato broth. Serve it with a sourdough. Great for a weekend lunch.

30 Minutes. Sugar Free. 

Serves 2.

1kg mussels
1 medium brown onion
1 celery stick 
1 small fennel bulb
1 tin Italian tomatoes
6 saffron treads
1 natural vegetable stock cube
1/4 teaspoon turmeric
pinch chilli flakes
1 lemon
4 sprigs coriander
small sourdough loaf

Rinse & prepare mussels
In a colander, rinse the mussels under cold water.

Prepare vegetables
Finely dice onion and celery. Thinly slice fennel (use a mandolin if you have one). Finely chop the coriander. Place stock cube in a cup or small jug. Pour over 2 cups of hot tap water and stir to dissolve

Make broth for the stew
Heat 1 tablespoon olive oil in a large pot, add the onion, celery and fennel. Cook over a medium heat, stirring occasionally for 5 minutes, until softened but not browned. Add the tinned tomatoes, saffron, turmeric, chilli flakes, salt to taste and stir through. Cook for an additional minute then pour in the stock and bring to the boil.

Prepare bread
Slice bread diagonally and drizzle with olive oil. Turn your oven grill on high and place on middle rack in oven until toasted and set aside.

Cook mussels
Reduce the heat to a simmer and add the mussels and toss well to coat. Cover the pot with a lid and cook for 5 minutes and remove from heat. While the mussels are cooking, place the bread under the grill and toast on each side until golden.

To serve
Using tongs place mussels into bowls and ladle over the stew. Add a squeeze of lemon and top with coriander. Serve with crusty bread.


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October 29, 2015 by Timothy Ryder
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