Bouchot Mussels with Fennel Curry Broth and Saffron

Sauté shallots and fennel in the butter. Sprinkle with curry and saffron. Extinguish with Noilly Prat and white wine, cook a little. Add fish stock and boil to half.

Add ready-to-cook mussels to the broth form. Cook for 7-8 minutes in closed pot until all mussels are open. Remove the mussels, discard those that are still closed. Simmer the stock for another 5 minutes. Mix in whipped cream and crème fraîche.

Beat in cold butter with a hand mixer. Strain through a sieve. Season with cayenne pepper and salt. Mussels again in the broth form. Dressing: Place mussels in deep plates and garnish with parsley. Serve immediately

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