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    You are in: Home / Recipes / Mussels With Tomatoes, Basil and Saffron Recipe
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    Mussels With Tomatoes, Basil and Saffron

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Oolala's Note:

    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!

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Add the tomatoes and cook until almost dry, about 3 minutes.
    3. 3
      Use a swivel peeler to peel off 2 long strips of zest from the orange and add them to the pot.
    4. 4
      Squeeze the orange's juice into the tomatoes, then stir in the wine or vermouth and the saffron.
    5. 5
      Raise the heat to high and bring the mixture to a rapid boil.
    6. 6
      Add mussels. Cover and cook, shaking the pot once or twice, just until they finally begin to open, about 2 minutes more.
    7. 7
      Spoon the mussels into large warm serving bowls and ladle some of the broth over each serving.
    8. 8
      Discard any mussels that didn't open.

    Ratings & Reviews:


    Nutritional Facts for Mussels With Tomatoes, Basil and Saffron

    Serving Size: 1 (937 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 850.0
    Calories from Fat 363
    Total Fat 40.3 g
    Saturated Fat 6.2 g
    Cholesterol 159.1 mg
    Sodium 1642.7 mg
    Total Carbohydrate 38.8 g
    Dietary Fiber 4.2 g
    Sugars 9.3 g
    Protein 70.9 g

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