Steamed Mussels (Viking Ocean)

11⁄2 T (22 g) unsalted butter

1 T (15 g) shallot, minced

1 tsp (3 g) garlic, minced

1 C (180 g) fennel bulb, finely chopped

1⁄4 C (50 g) piquillo pepper or roasted red pepper, drained & minced

Salt to taste

1⁄4 C (59 g) dry vermouth, like Cinzano

1 1⁄2 C (355 g) heavy cream

2 pinches saffron threads

1 C (200 g) lump crabmeat, picked over for cartilage

4 dozen live mussels, scrubbed and debearded

Fennel fronds, chopped

Melt butter in a large pot with a tight-fitting lid over medium heat. Add shallot, garlic, fennel bulb, peppers and salt, stirring often, until fennel has softened, about 5 minutes. Stir in vermouth and cook until almost entirely evaporated. Add heavy cream and saffron; bring to a boil; reduce heat to low. Add crab and mussels; stir to combine. Cover and simmer 3-4 minutes, or until mussels open. Transfer mussels to bowls; spoon liquid and vegetables over them, and garnish with chopped fennel fronds.