This Spanish-style dish is easy enough to pull off on a weeknight.

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Credit: Yuhnee Kim; Styling: Karen Shinto

Recipe Summary test

1 hr
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

Nutrition Facts

290 calories; calories from fat 27%; protein 24g; fat 8.6g; saturated fat 1.3g; carbohydrates 15g; fiber 1.1g; sodium 489mg; cholesterol 56mg.