Rebecca’s Mussels – Mexilhões with Garlic,Cilantro, Fennel and Saffron

Ingredients:

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)

Preparation:

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.