Pomegranate Walnut Mussels

Prep Scrub mussels under cold water and pull off any beards. Discard any that are open and won't close when tapped. Toast walnuts in a dry pan over medium heat 4 minutes until deep gold and fragrant. Tip into a chopper and pulse to a coarse rubble. Dice onion. Mince garlic. Crumble saffron into 2 tbsp hot stock and rest 5 minutes. Pick parsley leaves.

Sear Heat olive oil in a heavy lidded pot over medium 90 seconds. Add onion and cook 4 minutes until soft and starting to gold at the edges. Stir in garlic, cinnamon, turmeric, salt, and pepper 60 seconds until fragrant.

Build 1 Stir in walnut rubble and toast 90 seconds until the oil takes on a deep amber color. Pour in pomegranate molasses, saffron stock, remaining fish stock, lemon juice, and brown sugar. Bring to a gentle simmer.

Simmer Reduce heat to medium-low and simmer 6 minutes until the sauce turns deep red-brown and thickens slightly, with walnut oil glistening on the surface.

Build 2 Slice baguette on the bias into 4 thick slices. Toast in a hot dry skillet 60 seconds per side until edges char.

Plate Raise heat under the fesenjan to medium-high. Tip mussels in and cover tightly. Steam 4 minutes, shaking the pot once at the halfway mark, until mussels open. Discard any that stay shut. Tip mussels and broth into a wide shallow bowl, scatter parsley and pomegranate seeds across the top, and lay toasted bread on the rim for mopping.