Prep 20 mins
Cook 0 mins
From the Food network's kitchen cookbook "Making it Easy." I took this new cookbook out of the library after browsing so many great sounding recipes. I am posting here since I only have the book for a short while. Serve with a warm crusty bread to mop up the sauce!
- 1⁄2 cup extra virgin olive oil
- 2 shallots, thinly sliced
- 6 garlic cloves, smashed
- 1 (28 ounce) can whole tomatoes, drained, roughly chopped
- 1 orange
- 1 cup dry white wine, can use dry white vermouth
- 1 pinch saffron thread
- 5 lbs mussels, scrubbed and debearded
- 2 cups fresh basil, slighly heaping, roughly chopped
- Heat oil in a large pot or Dutch oven over medium-high heat. Add the shallots and garlic and cook, stirring until the garlic is golden, 3-4 minutes.
- Add the tomatoes and cook until almost dry, about 3 minutes.
- Use a swivel peeler to peel off 2 long strips of zest from the orange and add them to the pot.
- Squeeze the orange's juice into the tomatoes, then stir in the wine or vermouth and the saffron.
- Raise the heat to high and bring the mixture to a rapid boil.
- Add mussels. Cover and cook, shaking the pot once or twice, just until they finally begin to open, about 2 minutes more.
- Spoon the mussels into large warm serving bowls and ladle some of the broth over each serving.
- Discard any mussels that didn't open.