Mussels with Tomatoes, Basil & Saffron

Total Time:
20 min
Cook:
20 min

CATEGORIES
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 2 shallots, thinly sliced
  • 6 cloves garlic, smashed
  • 1 28 -ounce can whole tomatoes, drained and roughly chopped
  • 1 orange
  • 1 cup dry white vermouth or dry white wine
  • Large pinch saffron threads
  • 5 pounds mussels, scrubbed and debearded
  • 2 slightly heaping cups fresh basil, roughly chopped
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.

Calories: 714

Total Fat: 26 grams

Saturated Fat: 4 grams

Total Carbohydrate: 38 grams

Protein: 71 grams

Sodium: 2046 milligrams

Cholesterol: 159 milligrams

Fiber: 3 grams

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Mussels with Chorizo and Fennel