- 2 handfuls black mussels
- 4 ounces Saffron Base, recipe follows
- 2 tablespoons butter
- 1/4 cup diced tomatoes
- 1 tablespoon fresh oregano, chopped
- 1 tablespoon fresh basil leaves, chopped
- 1 tablespoon garlic, chopped
- Salt and freshly ground pepper
Heat a medium to large skillet over medium heat. Add the mussels to the dry heated skillet, and then immediately add all of the remaining ingredients. Toss the mussels with a wooden spoon while they are cooking. The mussels are ready when they have all opened, and the butter has melted.
1/2 teaspoon saffron threads
2 cups white wine
4 cups fish stock from a white fleshed fish
Salt and freshly ground pepper
Mince the saffron and add it to a dry stockpot. Carefully toast the saffron in the pot over low heat until it is heated through but has not changed color. Add the wine and fish stock, and raise heat to medium-high. Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary. Season, to taste, with salt and pepper.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.