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Mussels with Saffron and Tomatoes

Mussels with Saffron Butter and Tomatoes - Delicious and easy tapas | circleofeaters.com

Ingredients

Scale
  • 1 teaspoon saffron threads
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons soft unsalted butter
  •  Fine sea salt and freshly ground black pepper
  • 4 pounds mussels
  • 3 tablespoons extra virgin olive oil
  • 1 garlic cloves, sliced
  • ½ cup peeled, diced tomatoes
  • ½ cup chicken broth
  • 1 T Champagne vinegar
  • 3 tablespoons chopped Italian parsley
  • Crusty bread

Instructions

  1. In a small mixing bowl, steep the saffron in the lemon juice for 5 minutes. Add the softened butter and whisk until fully blended. Season to taste with salt and pepper.
  2. Clean the mussels well. Scrub the mussels well under cold running water, discarding any with broken shells. Remove the beards from the mussels.
  3. Heat the olive oil in a heavy large skillet over medium-high heat.
  4. Add the garlic and sauté until lightly toasted, about 1 minute.
  5. Add the mussels, tomatoes, broth, vinegar and parsley; toss to combine.
  6. Add the saffron butter, cover the skillet and cook the mussels until they all open, about 3 minutes.
  7. Season to taste with salt and pepper.
  8. Serve in bowls with good, crusty bread.