There’s something undeniably romantic about the aroma of fennel and saffron mingling over gentle steam. This Mediterranean-inspired recipe brings the sunshine of the coast straight to your kitchen, with a broth so fragrant it feels like a seaside escape.

Despite its sophisticated flavor, this dish comes together in under 30 minutes. It’s perfect for a quick weeknight dinner or an elegant meal to impress guests without the stress. Serve it with crusty bread to soak up every drop of that golden saffron broth.

Healthy, low in calories, and bursting with fresh coastal flavors—this recipe proves that simplicity can be utterly luxurious.

Ingredients

• 750g fresh mussels, cleaned and debearded
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 fennel bulb, thinly sliced
• 200g cherry tomatoes, halved
• 1 pinch saffron threads
• 250ml vegetable broth
• Juice of 1/2 lemon
• 1 handful fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sliced fennel, and sauté for 5–7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
2. Add the halved cherry tomatoes, saffron threads, and vegetable broth to the pot. Bring to a simmer and cook for 5 minutes to allow the flavors to meld. Season with a pinch of salt and pepper.
3. Add the cleaned mussels to the pot. Cover with a lid and increase the heat to medium-high. Cook for 5–7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any that remain closed.
4. Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley. Serve immediately in large bowls, ladling plenty of the aromatic broth over the mussels.

Tips & Substitutions

• Make it heartier: Add a handful of cooked couscous or white beans to the broth for a more filling meal.
• Swap the broth: Use fish stock instead of vegetable broth for an extra boost of seafood flavor.
• For a touch of spice: Add a pinch of red chili flakes when sautéing the onion and fennel.

Nutrition

Calories: 940 kcal per serving

• Fat: 32g
• Carbs: 40g
• Fiber: 12g
• Protein: 90g