Ingredients
2 Tablespoon olive oil.
1 Medium white onion, finely chopped.
2 Shallots, minced.
1/2 Medium fennel bulb, trimmed and thinly sliced.
1 Cup dry white wine.
1 Can (28 ounces) Plum tomatoes. Coarsely chopped, juice reserved.
2 Saffron Threads. Freshly ground black pepper.
3 Pound mussels, scrubbed, debeared, and rinsed.
1/2 Cup chopped fresh flat-leaf parsley.
Instruction
1. Heat the olive oil in a large soup pot over medium heat. Add the onion, shallots, and fennel and saute until softened, 10 to 15 minutes
2. Ad the wine and tomatoes and their juice, bring to a boil, then lower the heat and simmer, partially covered, for 15 minutes. Add the saffron and pepper to taste and simmer an additional 10 minutes. (The broth can be prepared up to this point and refrigerated for up to 1 week, or frozen for up to 1 month).
3. Return the broth to a boil over high heat. Add the mussels parsley, cover reduce the heat to medium, and let the mussels steam until they open, about 5 minutes. (Discard any that do not open.)
4. Spoon the mussels and broth into large soup bowls and serve at once.
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