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Ingredients
US|METRIC
4 SERVINGS
- 10 cups mussels
- 1 Tbsp. vegetable oil
- 1 fennel bulb (small, stem removed, finely chopped)
- 1 yellow bell pepper (diced)
- saffron
- 875 cups dry white wine
- 875 cups vegetable stock
- 875 cups fish stock
- 2 Tbsp. tomato puree
- 875 cups cream (at least 30% fat)
- chives (to garnish, optional)
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