I write this as I am experiencing a mussel hangover.

A mussel hangover, for those who are not in the club, is when you cook enough mussels for at least a couple of people but you neglect to use the knowledge inside you that knows you really love to eat all of the mussels (yeah, I know you thought I said “a lot of mussels” but I actually said “all of the mussels”) and you accidentally eat all of the mussels. All of the mussels.

That’s what happens to me when I eat mussels.

Fucking love them.

You should too.

MUSSELS WITH FENNEL, SAFFRON AND HERBS

(serves 2, or maybe just you)

1 kg fresh mussels, scrubbed and debearded

½ onion, fine dice

½ bulb fennel, fine dice

5 cloves garlic, chopped

1 tomato, whatever dice

2 sprigs thyme, leaves picked

1 handful parsley, chopped

A pinch of saffron

A splash of white wine

Oli for cooking

Heat a splash of oil in a decent sized pot over medium flame.

Add onion, fennel and garlic and cook out for a minute or two until starting to soften.

Add mussels and tomato, place a lid on the pot and simmer for another 2 minutes.

Add wine, saffron and herbs, stir and then replace lid and cook out for another minute or two.

Mussels should all be open by now but if you have a couple of stragglers leave them to simmer for another minute.
Check seasoning – mussels have a bit of briny goodness in them so we don’t add salt until now – and adjust if necessary.

A bit of some kinda crusty bread is good when you get these on the table.

Eat them.

Eat all of them.