Ingredients
2 lb (1 kg) fresh PEI Mussels
1 Tbsp (15 mL) olive oil
3 leeks, (2 cups/ 500 mL) white and pale green parts only, finely sliced and rinsed
1 small fennel bulb, (2 cups/ 500 mL) outer layer removed and finely sliced, fronds reserved
2 cloves garlic, peeled and chopped
1/2 tsp (2.5 mL) sea salt and a few grinds black pepper
1/2 tsp (2.5 mL) saffron
1 tsp (5 mL) fresh thyme leaves
1/2 cup (125 mL) vermouth or pernod