INGREDIENTS
2 lb
Mussels
2
Celery, ribs of
1
Fennel, small medium bulb or half
1/4 cup
Finely shopped flat leaf parsley
2
Garlic cloves
1
Lemon, zest of
1/2
Preserved lemon
1
Shallot
1 pinch
Saffron threads
1 tsp
Salt
1
Rustic bread, toasted
4 oz
Butter, unsalted
375 milliliters
Saison beer