Mussels With Tomatoes, Basil & Saffron
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
47
Spice
40
Sweetness
62
Sourness
45
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
Directions:
1
Heat olive oil in a large pot or Dutch oven over medium-high heat
2
Add shallots and garlic and cook, stirring, until garlic is golden, 3 to 4 minutes
3
Add tomatoes to pot and cook until almost dry, about 3 minutes
4
Peel 2 long strips of zest from orange (without white pith) and add to pot
5
Squeeze in orange's juice and stir in vermouth and saffron
6
Increase heat to high and bring mixture to a rapid boil
7
Add mussels to pot, cover, and cook, shaking pot once or twice, until mussels begin to open, 3 to 4 minutes
8
Stir in basil and cook until all mussels open, about 2 more minutes
9
Divide mussels and broth among warm bowls (discard any unopened shells) and serve immediately