Tomato Saffron Mussels
"Was watching Beach Eats USA hosted by Curtis Stone and I have tried to recreate the recipe. Since making this (I made a full recipe) and though I ate all the mussel meat I could not get through even half the tomato broth so the next day I blitzed it with the stick blender and heated it up and it made a fantastic tomato soup served with some garlic bread."
Ingredients
Nutritional
- Serving Size: 1 (405.6 g)
- Calories 341.3
- Total Fat - 15.9 g
- Saturated Fat - 7.5 g
- Cholesterol - 96.9 mg
- Sodium - 814.5 mg
- Total Carbohydrate - 15.1 g
- Dietary Fiber - 1.2 g
- Sugars - 2.6 g
- Protein - 30.8 g
- Calcium - 89.1 mg
- Iron - 10.4 mg
- Vitamin C - 29 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Put butter into a large, frying pan or saucepan over a medium heat and add the garlic, onion and bay leaf and cook for a few minutes, or until onion is soft.
Step 2
Add the saffron threads and cook for a further minute before adding the tomatoes and white wine.
Step 3
Season with ground black pepper and bring to the boil, then reduce the heat and simmer, uncovered for 15 minutes or until thick.
Step 4
Turn up the heat on the tomato mixture and add the mussels, cover with a lid and cook for 2 minutes or until all the mussels have opened and then remove from the heat.
Step 5
Ladle into serving bowls and enjoy.
Tips
No special items needed.