Black Mussels Steamed in Saffron Broth Recipe

Recipe courtesy Cha Cha Cha
TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
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
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      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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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