Black Mussels Steamed in Saffron Broth Recipe
2019-04-08- Course: Main Dish
- Skill Level: Easy
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- Yield : 4 servings
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
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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
Method
Step 1
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.
Step 2
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.
Step 3
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.