Mussels In Saffron And White Wine Broth
Serves: 4
Magnus Pfeffer
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tsps
Butter1 cup
White Wine (dry)2.5 tsps
Saffron Threads1 cup
Clam Juice3 tbsps
Lemon Juice2.5 tbsps
Chives (chopped)Directions:
1
Melt the butter in a large pot, then add the garlic
2
Sauté until the garlic is fragrant, about 1 minute
3
Add the wine, half and half, and saffron; simmer for 5 minutes
4
Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes
5
Add the mussels, cover, and stream until they are open, about 5-7 minutes
6
Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels
7
Discard any mussels that do not open
8
Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives
9
Melt the butter in a large pot, then add the garlic
10
Sauté until the garlic is fragrant, about 1 minute
11
Add the wine, half and half, and saffron; simmer for 5 minutes
12
Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes
13
Add the mussels, cover, and stream until they are open, about 5-7 minutes
14
Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels
15
Discard any mussels that do not open
16
Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives