Saffron Steamed Mussels
Photo: Yuhnee Kim; Styling: Karen Shinto
This Spanish-style dish is easy enough to pull off on a weeknight.
Yield: Serves 4
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Amount per serving
- Calories: 290
- Calories from fat: 27%
- Protein: 24g
- Fat: 8.6g
- Saturated fat: 1.3g
- Carbohydrate: 15g
- Fiber: 1.1g
- Sodium: 489mg
- Cholesterol: 56mg
- 1 red bell pepper, cut into 1/4-in. dice
- 1 yellow bell pepper, cut into 1/4-in. dice
- 1 tablespoon olive oil
- 2 tablespoons minced garlic
- 1/2 teaspoon saffron threads
- 1/2 teaspoon pepper
- 1 bottle (8 oz.) clam juice
- 1 cup aromatic white wine such as Viognier
- 4 dozen mussels in the shell, scrubbed, beards pulled off
- Finely chopped flat-leaf parsley
- Lemon wedges
- 1. Sauté bell peppers in oil in a 5- to 6-qt. pan over medium-high heat until beginning to brown, 7 to 8 minutes. Add garlic, saffron, and pepper and cook, stirring, until garlic is softened, 1 to 2 minutes.
- 2. Pour in 1 cup water, the clam juice, and wine. Cover, bring to a boil over high heat, then reduce heat and simmer about 10 minutes to blend flavors.
- 3. Return broth to boiling and stir in mussels. Cook, covered, over medium heat until shells open, 8 to 10 minutes; discard any mussels that don't open. Ladle into bowls, sprinkle with parsley, and serve with lemon.
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