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1 hrs 15 mins
Made with chicken, mussels, and clams. Eric Ripart is the chef at La Bernardine, in NYC. His show, Avec Eric, on PBS, attempts to take restaurant quality French cooking and make it more accessible to home cooks. This recipe uses saffron which is a very expensive ingredient. I pay around $18 for a .06 oz jar in the spice aisle. However, it is a unique and beautiful seasoning which you should try to appreciate. In actuality, it only adds about a dollar per serving when added to recipes. So, in reality, it costs less to use saffron than to provide and affirmative response to, "Do you want fries with that?" I also include pressure cooker instructions for this recipe, although most of the cooking is not done under pressure. Wait - is that some kind of odd joke? Hmmm....
Units: US | Metric
Serving Size: 1 (728 g)
Servings Per Recipe: 8
The following items or measurements are not included:
Spanish saffron threads