mussels-with-fennel-and-saffron.json

{
    "directions": [
        "In a Dutch oven over medium-high heat, melt the butter. Add the shallots and sliced fennel bulb and saut\u00e9 until tender, 3 to 5 minutes. Add the wine and chicken stock to the pot and crumble in the saffron threads. Season to taste with pepper. Bring the liquid to a simmer and cook, uncovered, until the broth is aromatic, 4 to 5 minutes.",
        "Add the mussels to the pot, discarding any that do not close to the touch. Cover the pot and steam the mussels until they open, about 5 minutes, shaking the pan occasionally so they cook evenly. Discard any mussels that did not open.",
        "Chop the fennel fronds to yield about 3 Tbs. To serve, ladle the mussels and broth into warmed bowls and sprinkle with the chopped fennel fronds. Serve immediately with the baguette slices for dipping in the broth. Serves 2 to 4.",
        "Williams-Sonoma Test Kitchen"
    ],
    "ingredients": [
        "3 Tbs. unsalted butter",
        "3 shallots, minced",
        "1 small fennel bulb, thinly sliced and fronds reserved",
        "1 1/2 cups (12 fl. oz./375 ml) dry white wine",
        "1/2 cup (4 fl. oz./125 ml) chicken stock",
        "1/2 tsp. saffron threads",
        "Freshly ground pepper",
        "2 1/2 lb. (1.25 kg) mussels",
        "Baguette slices for serving"
    ],
    "language": "en-US",
    "source": "www.williams-sonoma.com",
    "tags": [],
    "title": "Mussels with Fennel and Saffron",
    "url": "http://www.williams-sonoma.com/recipe/mussels-with-fennel-and-saffron.html"
}