Recipe courtesy of Cha Cha Cha
Episode: Bay Area
20 min
10 min
10 min
4 servings


  • 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


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.

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