Green-Lip Mussels, Cooked With Saffron And Tomatoes
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
55
Sourness
37
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
Directions:
1
Note: This dish really is a hands-on one
2
There's no way getting around using your fingers to eat this, unless you can really be bothered to take the mussels out of their shells for your guests
3
If you can't get your hands on fresh whole Green-lip mussels, you may be able to find some that have been prepped already, whereby they come in the half shell, already partly cooked
4
If this is the case, make the recipe as follows, but don't add the mussels
5
Cook the tomato broth for 4 minutes, before adding them and cooking a further 2 minutes
6
Place the mussels in a large pot with a tight fitting lid and add the next 6 ingredients
7
Mix well, then pour on the wine and oil
8
Place over a high heat, bring to the boil and cook for 3 minutes
9
Take the lid off the pot and give the mussels a stir, put the lid back on and cook a further 2 minutes
10
They're cooked when they all open, however you occasionally get some that are stubborn and refuse to play ball, so when you serve them discard these
11
I like to scoop out the mussels into a large ceramic bowl and leave it covered and warm while I serve my guests the broth as a first course in flat soup bowls
12
Then I bring the mussels to the table and serve them with a huge spoon into the soup bowls, then use the ceramic bowl for the discarded shells
13
I serve the mussels with lots of fresh crusty bread