Mussels with fennel, saffron and spinach from A Year in My Kitchen (page 170) by Skye Gyngell

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frenchfoodie on November 25, 2025

    Tasty and came together quickly. The saffron’s earthiness came across strongly.

  • Charlotte_vandenberg on April 17, 2017

    Very nice. Not too much work to make and looks and tastes wonderful. I didn't add extra water in the end, and still there was a lot of bread soaking when the mussels were gone.

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