Mussels Steamed in Tomato Saffron Broth

Author: Canadian Living

In this Spanish sauce thickened with almonds, saffron is a subtle, earthy complement to tomatoes and mussels. Serve with crusty bread to soak up the broth.

  • Portion size 4 servings

Ingredients

  • 1/2 cup dry white wine
  • 1 pinch saffron threads crumbled
  • 2 lbs mussel
  • 1 can plum tomato
  • 1/4 cup extra-virgin olive oil
  • 1/2 spanish onion chopped
  • 1 clove garlic minced
  • 3 tablespoons ground almonds
  • 1 prepared roasted red pepper chopped
  • 1/4 cup chopped fresh Italian parsley
  • 1 pinch salt

Method

Stir wine with saffron; let stand for at least 10 or up to 20 minutes.

Scrub mussels, removing any beards; discard any that do not close when tapped. Set aside.

Drain tomatoes, reserving liquid; seed and coarsely chop. Set aside.

In large saucepan, heat oil over medium heat; fry onion with garlic, stirring occasionally, until onion is translucent, about 6 minutes.

Add almonds; fry for 1 minute. Add red pepper, tomatoes, 1/2 cup (125 mL) of the reserved tomato liquid, saffron mixture, half of the parsley and the salt ; bring to boil. Reduce heat to low; simmer until slightly thickened, about 10 minutes.

Add mussels; cover and simmer, stirring once, until mussels open, 7 minutes. Discard any that do not open. Sprinkle with remaining parsley.

Nutritional facts Per appetizer: about

  • Sodium 295 mg
  • Protein 11 g
  • Calories 260.0
  • Total fat 18 g
  • Cholesterol 19 mg
  • Saturated fat 2 g
  • Total carbohydrate 15 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 100.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Mussels Steamed in Tomato Saffron Broth