- 1 large bulb fennel, chopped, plus fronds, torn, to garnish
- 1 stick celery, chopped
- 3 T olive oil
- 2 cloves garlic, crushed
- 1½ cups long-grain rice
- 1 bay leaf
- A strip of orange peel
- A few strands of saffron
- 3 cups hot fish stock
- 450 g mussels
- Sea salt and freshly ground black pepper
- 1 T garlic butter
In a wide pan over a medium heat, soften the fennel and celery in the olive oil. Stir in the garlic and rice, adding a little more oil if necessary.
Add the bay leaf and orange peel. Stir the saffron into the hot stock and then pour it into the pan.
Bring to a simmer then cover tightly and cook for 15 minutes, over a gentle heat, until the rice is tender and the liquid absorbed.
Add the mussels as well as the remaining contents of the sachet, again cover tightly and leave for 5 minutes, or until the mussels open.
Check seasoning, sprinkle with torn fennel fronds and serve immediately.
Per serving: 1919.9 kJ, 26.8 g protein, 11.7 g fat, 61.8 g carbs