Mussels with Saffron and Tomatoes Over Pasta
2 tb Olive oil 3 md Garlic cloves, chopped fine 1/2 c Rich, salt-free fish stock 1 lg Pinch of saffron threads 32 sm Fresh mussels in the shell, -rinsed clean & debearded 1 cn Salt...
Ingredients
- 2tbsp olive oil
- 3medium garlic cloves, chopped fine
- 1/2cup rich, salt-free fish stock
- 1large pinch of saffron threads
- 32small fresh mussels in the shell,
- 1bay leaf
- 2tbsp fresh chives, finely chopped
Directions
- 1
2 tb Olive oil 3 md Garlic cloves, chopped fine 1/2 c Rich, salt-free fish stock 1 lg Pinch of saffron threads 32 sm Fresh mussels in the sh
- 2
Add the stock and the saffron and bring to a boil
- 3
Add the mussels, cover the pan, and steam until all the mussels have opened, 3 to 3 minutes
- 4
discard any unopened mussels
- 5
With a slotted spoon, remove the mussels from the pan and keep them warm in a covered bowl
- 6
Add the tomatoes to the pan, breaking them up with your hands, and stir in the remaining ingredients, except for the chives
- 7
Simmer briskly until the sauce is thick but fairly liquid, 5 to 7 minutes
- 8
then return the mussels to the pan and simmer to warm them through, about 1 minute more