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Show: Rachael's Vacation

Episode: Bay Area

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Total:: 20 min
Prep:: 10 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

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

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.

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.

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Black Mussels Steamed in Saffron Broth Recipe
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
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