Recipe of the Week
Steamed mussels with saffron and tomatoes
- 1 Tablespoon of vegetable oil
- 30 to 40 large mussels (1 to 2 pounds)
- 1/4 cup julienned red onion
- 1 Tablespoon garlic, minced
- 1 pinch of saffron
- 1/4 cup dry vermouth
- 1/4 cup tomato juice
- 1 teaspoon butter
- Salt and pepper to taste
Put vegetable oil in medium sauté pan and set heat on high. When the oil is hot, add the mussels and red onion. Cook until a few mussels begin to open and then add the garlic and saffron.
Allow for the garlic to cook for two minutes, then add the vermouth and reduce by half. Add the tomato juice and simmer gently until all the mussels have opened and the onion is soft.
Add the butter and swirl until butter is melted, season as desired. Serve with plenty of bread.