This unique seafood dish will delight the palette of all seafood lovers. The aroma from this cuisine promises a mouth watering experience.
Stockpot, a long handled spoon, tongs, measuring cup, measuring spoons.
*1/4 pound of farmed or wild mussels
* 2 tablespoons of Extra Virgin Olive Oil
* 1/4 teaspoon of saffron
* 1/4 teaspoon of orange zest
* 1/2 teaspoon of crushed fennel seeds
* 1 teaspoon of fresh thyme
* 1 teaspoon of fresh oregano
* 1 minced clove of garlic
* 1 diced small onion
* 1 three and a half ounce can of diced tomatoes
* 1/2 teaspoon of tomato paste
* 1/4 teaspoon of French sea salt
* 1 pinch of fresh ground black pepper
* 1 cup of seafood or chicken stock
* 5 sprigs of parsley
***The blue, black and green mussels are available throughout the year because they are cultivated and raised on farms. The farmed mussels are free from all chemicals and antibiotics. These are the best mussels to eat.***
to clean the mussels.
* Any mussels that are open and have cracks should be thrown away.
* Tap the mussels with your fingertips, spoon or the edge of the bowl and they will close.
* If the mussels do not close they are dead and must be thrown away.
* Mussels have to be cooked while they are alive to avoid food poisoning.
* The beard or stem that is on the side of the mussels has to be pulled out and discarded.
* Grasp the stem firmly and using a downward motion pull the stem from the shell.
* Hold the mussels under running water and scrub with a small brush or toothbrush.
* If the wild mussels have barnacles cut them off with a pairing knife.
* Rinse the mussels throughly.
* Use a pan, medium sized pot, shallow baking dish or aluminum pan and fill with cold water and add salt.
* Put the mussels in the solution to keep them alive.
* Sprinkle corn meal, flour or oatmeal into the water for at least two hours.
* This solution encourages the mussels to expel any debris out of their shells.
* Place the mussels in a clean bowl and cover with a damp paper towel so they won’t dry out.
the Saffron Broth
* Pour the olive oil into the stock pot on medium heat.
* Add the onions to the oil and saute until they are tender.
* Add the saffron, crushed fennel seeds, minced garlic clove, orange zest, thyme, and oregano to the stockpot and stir.
* Add the can of diced tomatoes, tomato paste, seafood or chicken stock, sea salt, and ground pepper to the stockpot.
* Using high heat bring the mixture to a boil for two minutes. Then turn the heat down low.
* Put the mussels in the pot and mix them with the broth.
* Cover the pot and let them simmer for ten minutes.
* Arrange the mussels in a pleasing pattern on a platter or in a serving bowl using the tongs.
* Spoon the broth over the mussels and add sprigs of parsley for decoration.
This exquisite dish can be served with different pastas or rice combinations. The savory broth can be eaten with a spoon or use a flavoured bread for dipping into the broth.