Mussels in Saffron-Lime Broth

Preparation (about half an hour):

Mussels rinse well cooled, drain, check that all are still closed. Clean fennel, peel carrots, celery, clean leek and finely dice the whole.

Pluck dill, cut coarsely. Sauté onions in hot olive oil until translucent, add fennel, celery, carrots and leek, sauté briefly*, now add butter, extinguish with lime juice, fill up with fish stock. Then add bay leaves, garlic and saffron, bring to a boil and add the mussels, bring to a boil.

Cover the mussels until all the mussels have risen.

Then add the dill, season with salt and pepper, then mix the sour cream or crème fraiche into the mussel broth. Cut the French bread into slices, spread with herb butter, fry briefly in a hot frying pan until golden brown. Arrange the mussels with the broth and all the ingredients in a deep dish, add the toasted bread.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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