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Categories:
fish broth saffron white wine mussels butter garlic scallions thyme oregano basil tomatoes salt chili flakes lemon
Viewed: 7 - Published at: 2 years agoIngredients
- 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
- 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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
- The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
