Steamed Cortez Island Mussels with White Wine, Herb Saffron Broth
Ingredients
- 24 Mussels, rinsed & cleaned.
- 1 Spanish Onion, peeled & thinly sliced.
- 3 Cloves Garlic, finely chopped.
- Small Handful Cherry Tomatoes, cut in half.
- 1 Bird's Eye Chili, finely sliced.
- 1 C Dry White Wine.
- 2 to 3 Tbsp Butter, unsalted.
- Handful of Fresh Herbs roughly chopped (parsley, thyme).
- 1 Bay Leaf.
- Pinch of Saffron Threads.
- Extra Virgin Olive Oil.
- Kosher Salt & Fresh Cracked Black Pepper.
Instructions
- In a large stock pot, heat 1 Tbsp of butter and olive oil over medium heat until the butter is melted and starts to sizzle. Add the onion and saute about 7 minutes or until starting to caramelize, stirring occasionally. Add the garlic and continue to cook for about 2 minutes or until fragrant. Careful not to burn your garlic though!
- Add the white wine, tomatoes, saffron, bay leaf, salt and pepper; stir.
- Bring to a boil over medium-high heat.
- Add the mussels, stir well to combine, and then cover the pot. Cook over medium heat for 8 to 10 minutes until the mussels are open and cooked through. Shake the pot once in a while to make sure nothing burns on the bottom. At the last minute stir in the chili, herbs and the rest of the butter.
- Discard any mussels that didn't open during cooking and serve in a big 'ole bowl with a generous side of fantastically delicious bread.
Recipe by She Eats at https://sheeats.ca/2012/01/excuse-me-ladies-which-way-to-the-beach/