- Heat the oil in a large saucepan, add the shallots, saffron, orange zest, fennel seeds and garlic. Fry over a gentle heat for 3–4 minutes. Add the stock, bring to the boil, and simmer for 10 minutes.
- Add all the beans to the simmering liquid and allow to cook for 4–5 minutes or until piping hot. Add the coconut milk, bring back to the boil, and simmer for 2–3 minutes. Add the parsley and season to taste.
- Discard any mussels that are open, cracked or damaged. Add the mussels to the pan and cook over a high heat for 2–3 minutes or until all the shells are open and the mussels have nestled into one side of the shell (discard any mussels that don’t open when cooked).
- Serve the bourride immediately with warm bread.
Tip: Add any leftover beans to stews, casseroles and salads. Or pulse with a hand blender or in a food processor with garlic, herbs, lemon juice and a little olive oil to make a dip.