- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- 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
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.
