Mussels with Saffron and Tomato

This was an easy Serious Eats recipe, which I adapted slightly. Really liked the sauce, though the mussels we bought were kinda medicore.

1 bag mussels, rinsed

1/2 container grape tomatoes, halved

1/2 cup chicken broth

2/3 cup cream

1 tsp saffron

1/2 an onion, diced

1 garlic clove, minced

about 1 tbsp butter

Melt butter in pot. Add onion and garlic and soften. Add broth, saffron and tomato – bring to boil. Add mussels and cook until just opened (about 7 minutes). Add cream and serve with crusty bread.



Leave a comment

Filed under seafood

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s