I was wondering what to post this week, and his dish takes 10 minutes to cook on top of the stove, and served alongside a green salad and a few bottles of beer, it is the perfect grown up comfort food. We will definitely be making this one pot wonder in our next Flirting With Flavors Seafood Cooking Party!
- 2 teaspoons butter
- 1 teaspoon Arbequina extra virgin olive oil
- 3 garlic cloves, chopped
- 1 cup white wine
- 2 tablespoons half and half
- 2 1/2 teaspoons Saffron Select Extra threads
- 1/2 cup clam juice
- 4 scallions, thinly sliced
- 3 tomatoes, seeded, and chopped
- 3 tablespoons lemon juice
- 6 pounds mussels, scrubbed and debearded
- Small bunch of chives, basil, or parsley, chopped
- Melt the butter and olive oil in a large pot, then add the garlic. Sauté about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, simmer for 5 minutes.
- Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into six bowls; distribute the broth equally among the bowls, and top each with fresh herbs.