Sauteed Mussels
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Tomatoes (diced)1 tbsp
Oregano (fresh, chopped)1 tbsp
Garlic (chopped)1
Salt1 tsp
Saffron Threads2 cups
White WineDirections:
1
Watch how to make this recipe
2
Heat a medium to large skillet over medium heat
3
Add the mussels to the dry heated skillet, and then immediately add all of the remaining ingredients
4
Toss the mussels with a wooden spoon while they are cooking
5
The mussels are ready when they have all opened, and the butter has melted
6
Mince the saffron and add it to a dry stockpot
7
Carefully toast the saffron in the pot over low heat until it is heated through but has not changed color
8
Add the wine and fish stock, and raise heat to medium-high
9
Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary
10
Season, to taste, with salt and pepper