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Sauteed mussels

  • Preparation Time10 mins
  • Cooking Time5 mins
  • Serves1
  • DifficultyMedium

For the saffron base

1/2 tsp saffron threads
475ml white wine
2L fish stock from a white fleshed fish
Salt and freshly ground pepper

For the mussels

2 handfuls black mussels
120ml saffron base, recipe follows
30g butter
60g diced tomatoes
15g fresh oregano, chopped
15g fresh basil leaves, chopped
1) For the saffron base, mince the saffron and add it to a dry stockpot. Carefully toast the saffron in the pot over low heat until it is heated through but has not changed colour.

2) Add the wine and fish stock, and raise heat to medium-high. Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary. Season, to taste, with salt and pepper.

3) For the mussels, heat a medium to large skillet over medium heat. Add the mussels to the dry heated skillet, and then immediately add all of the remaining ingredients. Toss the mussels with a wooden spoon while they are cooking.

4) The mussels are ready when they have all opened, and the butter has melted. Discard any unopened mussels and serve.

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