Ingredients
-
1/2
-
2
-
6
-
1
-
1
-
1
-
1
-
5
-
2
-
-
-
-
-
-
Directions
Mussels With Tomatoes, Basil and Saffron, From the Food network’s kitchen cookbook Making it Easy I took this new cookbook out of the library after browsing so many great sounding recipes I am posting here since I only have the book for a short while Serve with a warm crusty bread to mop up the sauce!, From the Food network’s kitchen cookbook Making it Easy I took this new cookbook out of the library after browsing so many great sounding recipes I am posting here since I only have the book for a short while Serve with a warm crusty bread to mop up the sauce!
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Steps
|
1
Done
|
Heat Oil in a Large Pot or Dutch Oven Over Medium-High Heat. Add the Shallots and Garlic and Cook, Stirring Until the Garlic Is Golden, 3-4 Minutes. |
|
2
Done
|
Add the Tomatoes and Cook Until Almost Dry, About 3 Minutes. |
|
3
Done
|
Use a Swivel Peeler to Peel Off 2 Long Strips of Zest from the Orange and Add Them to the Pot. |
|
4
Done
|
Squeeze the Orange's Juice Into the Tomatoes, Then Stir in the Wine or Vermouth and the Saffron. |
|
5
Done
|
Raise the Heat to High and Bring the Mixture to a Rapid Boil. |
|
6
Done
|
Add Mussels. Cover and Cook, Shaking the Pot Once or Twice, Just Until They Finally Begin to Open, About 2 Minutes More. |
|
7
Done
|
Spoon the Mussels Into Large Warm Serving Bowls and Ladle Some of the Broth Over Each Serving. |
|
8
Done
|
Discard Any Mussels That Didn't Open. |
