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Black mussels steamed in saffron broth recipe

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1.5 litres fish broth
1/2 tsp saffron
120ml white wine
1kg mussels
30g butter
1 tbsp garlic, minced
1 tbsp freshly chopped spring onion
1 tsp freshly minced thyme leaves
1/2 tsp freshly minced oregano leaves
1 tsp freshly minced basil leaves
200g ripe tomatoes, diced
Salt and freshly ground black pepper
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.

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.

3) When the mussels open up remove the pan from the heat and let it sit for 1 to 2 minutes.

4) 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.

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