Mussels in Vegetable Broth with Saffron and Coriander

(about half an hour):

Scrub mussels well with a root brush in cold water, sort open mussels and discard. Remove the peel from the carrots and celery, clean the leek and cut into fine cubes. Remove peel from onion, finely dice. Roughly cut off the coriander and cut the chili pepper into rolls. Remove the garlic from the peel and finely dice.

In a saucepan, sauté the onions and vegetable cubes in hot oil until translucent*, add the fennel seed, add the mussels, cover briefly and then stir well. Fill up all together with fish stock, add garlic and chili, season with salt and pepper.

Now add the saffron, simmer briefly on low heat, fill up with whipped cream and add the coriander. Serve either in a tureen or possibly in a deep dish with vegetable cream or possibly in a saucepan.

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

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