Mussels in Saffron Stock
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 kg mussel (s), (mussels)
- 200 ml fish stock
- 100 ml white wine, (dry)
- 2 medium carrot (s)
- 1 shallot (s)
- 1 clove garlic
- 1 bay leaf
- 0.5 teaspoon ½ saffron threads
- 2 tablespoon tomato paste
- salt
- pepper
- Cayenne pepper
- Paprika powder, noble sweet
- cumin
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Rinse the mussels. Peel and finely dice the carrots and shallots, press on the garlic and chop.
- Sauté shallots, carrots and garlic in hot oil, add tomato paste and roast for 1-2 minutes. Deglaze with wine and fish stock. Bring to the boil, add the saffron, bay leaves and other spices, season to taste.
- Add the mussels and cook on a higher, then medium heat for 10-12 minutes with the pan closed.
- Spread the mussels with a little stock on plates.
- In addition: white wine (does not have to ) and baguette / white bread (MUST !!!)
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