Summary

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

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Instructions

1. Rinse the mussels thoroughly. Peel the carrots and shallot, then finely dice them. Mince the garlic.
2. Heat the olive oil in a large pot or pan over medium-high heat. Add the shallots, carrots, and garlic, and cook for 2-3 minutes, stirring occasionally. Add the tomato paste and cook for 1-2 minutes more, stirring constantly.
3. Pour in the white wine and fish stock, and bring to a boil. Add the saffron threads, bay leaf, cayenne pepper, paprika powder, and cumin. Season with salt and pepper to taste.
4. Add the mussels to the pot and cover with a lid. Cook over medium-high heat for 2-3 minutes, then reduce to medium heat and continue cooking for 7-9 minutes until the shells have opened. Discard any mussels that don't open.
5. Divide the mussels and cooking stock among serving plates. Serve with crusty white bread or baguette and white wine.