Recipe courtesy of $40 a Day
Episode: Tucson, AZ
Total:
15 min
Active:
10 min
Yield:
1 serving
Level:
Intermediate
Total:
15 min
Active:
10 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Saffron Base:

Directions

Watch how to make this recipe.

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.

Saffron Base:

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.

food-warnings:restaurant-recipe

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