Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
20 min
Cook:
20 min
Level:
None

Nutrition Info

Ingredients

Directions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add shallots and garlic and cook, stirring, until garlic is golden, 3 to 4 minutes. Add tomatoes to pot and cook until almost dry, about 3 minutes. Peel 2 long strips of zest from orange (without white pith) and add to pot. Squeeze in orange's juice and stir in vermouth and saffron. Increase heat to high and bring mixture to a rapid boil. 

2. Add mussels to pot, cover, and cook, shaking pot once or twice, until mussels begin to open, 3 to 4 minutes. Stir in basil and cook until all mussels open, about 2 more minutes. Divide mussels and broth among warm bowls (discard any unopened shells) and serve immediately.

Trending Videos 4 Videos

Get the recipe

Sugar Cookies with Royal Icing 01:25

Get tips and ideas for decorating holiday cookies with icing.

IDEAS YOU'LL LOVE

Mussels

Recipe courtesy of The Brazen Head

Mussels

Recipe courtesy of Dory Ford

Mussels "Luigi"

Recipe courtesy of Robert Irvine

Tequila Mussels

Recipe courtesy of Emeril Lagasse

Mussels Florentine

Recipe courtesy of Don Sebastiani|Joe Sebastiani

Grappa Mussels

Recipe courtesy of Lynne Gigliotti

Mussels Oreganata

Recipe courtesy of Giada De Laurentiis

Mussel Salad

Recipe courtesy of Robert Irvine

Mussels Mariniere

Recipe courtesy of Michele Urvater

Browse Reviews By Keyword