300g (2/3 lb/10.6 oz.) mussels
1 bulb fennel, thinly sliced (save the fronds for garnish)
2 cloves garlic, finely chopped
100ml (3.4 fl oz.) white wine
1 pinch saffron
100ml (3.4 fl oz.) cream
6 Peppadew® Goldew Peppers cut into julienne strips
150g (5.3 oz.) fresh white breadcrumbs
oil, for frying
Put a medium saucepan on the stove. Add a little oil followed by the fennel & garlic. Fry until the fennel is soft & translucent. Add the mussels, saffron and the wine. Cover and steam until all the mussels have opened.
Add the cream & Peppadew® Goldew Peppers and remove from the heat and discard any mussels that have not opened.
Add the garnish and serve.