Mussels Marineres

Ingredients

• ¼ cup dry white wine
• Pinch saffron threads
• 2 cloves garlic, finely sliced
• 1 small fennel bulb (approx. 300g),
• trimmed and bulb and prongs
• finely diced
• 1 large tomato, finely diced
• 1kg mussels, beards removed
• and scrubbed
• 2 tablespoons cream
• Freshly ground black pepper

Crusty bread to serve

Method

1. Combine wine, saffron, garlic, fennel bulb and tomato in a 4 litre microwave-safe bowl or deep casserole dish. Cover with a vented microwave-safe lid or vented microwave-safe plastic wrap.
2. Select 100% power and dial up 6 minutes and press START button.
3. Remove from microwave and add mussels; cover tightly with lid or 2 layers of plastic wrap. Select 70% for 8 minutes and press START button. All mussels should have opened and cooked through.
4. Stir in cream and chopped fennel prongs into mussel. Season with freshly ground black pepper and serve immediately with crusty bread.

Note: Some mussels may not open, prise apart over a sink and smell mussel meat. If mussel does not smell bad then it is fine to eat. If mussels have a pungent odour, then discard.