Recipe courtesy of Cha Cha Cha
Episode: Bay Area
Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 6 cups fish broth
  • 1/2 teaspoon saffron
  • 1/2 cup white wine
  • 2 pounds P.E.I mussels
  • 2 tablespoon butter
  • 1 tablespoon garlic, minced
  • 1 tablespoon freshly chopped scallions
  • 1 teaspoon freshly minced thyme leaves
  • 1/2 teaspoon freshly minced oregano leaves
  • 1 teaspoon freshly minced basil leaves
  • 1 cup ripe tomatoes, diced
  • Salt and freshly ground black pepper
  • Chili flakes, to taste
  • 1 lemon or lime, sliced, for garnish

Directions

In a saucepan, over high heat, combine fish stock, saffron and white wine, bring to a boil. Reduce to simmering and let cook for 5 minutes. Set aside.

In a separate saucepan, over high heat, add the butter and garlic. Cook until the garlic is tender. Add saffron broth and bring to a boil. Add the rest of the ingredients including the mussels and cover.

When the mussels open up remove the pan from the heat and let it seat for 1 to 2 minutes. Serve in a bowl and garnish with a slice of fresh lemon or lime.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

'Liquid Gold' Chicken Broth

Recipe courtesy of Nadia G

Thai-Style Halibut with Coconut-Curry Broth

Recipe courtesy of Ellie Krieger

Roast Pork Ramen Noodles (From the Pork Broth)

Recipe courtesy of Claudia Sidoti

Hawaiian Steamed Beef Buns

Recipe courtesy of Cooking Channel

Jamaican Black Cake

Recipe courtesy of Venetta Williams

Mussels in Oyster Sauce

Recipe courtesy of Brian Boitano

Old Bay Steamed Blue Crabs

Recipe courtesy of Young Sun Huh

Black Bean Soup

Recipe courtesy of Food Network

On TV

Trending Videos

So Much Pretty Food Here