Saffron and Vanilla Bean Poached Freycinet Marine Farm Mussels - Recipe by Chef Joshua Strudwick

Ingredients

1kg mussels
2 Tbs olive oil
Pinch of saffron
1/4 vanilla bean pod, split
1/2 fennel bulb, sliced
1 garlic clove, sliced
2 spring onion
1/4 cup white wine
1/2 cup fish stock
1 Tbs chives, finely chopped
1 Tbs flat leaf parsley, finely chopped
2 springs black fennel
Salt and pepper to taste

Method

Heat a large heavy pan or small pot. Add the olive oil.

Sauté the garlic, fennel and spring onion.

Add the saffron and vanilla bean pod.

Deglaze with white wine and add the fish stock.

Once the alcohol has burned off, add the mussels and toss before placing a lid over the mussels, gently poach until mussels open.

To finish, toss the mussels with the herbs and serve.