Black Mussels Steamed in Saffron Broth Recipe |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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:
1. 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.
2. 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.
3. 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.
4. 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.
|
|