Steamed Mussels with Saffron and Tomato

Name: Steamed Mussels with Saffron and Tomato
Yield: serves 4 to 6
Ingredients: 3 pounds mussels; Extra-virgin olive oil; 1 onion, finely chopped; 4 garlic cloves, minced; 1 tomato, diced; 2 bay leaves; Pinch of saffron threads, steeped in 2 tablespoons hot water; 1 teaspoon red pepper flakes; 2 teaspoons curry powder; 1/2 cup dry vermouth; Juice of 1 lemon; 1/2 cup Chicken Stock (page 156); 3 tablespoons unsalted butter; Sea salt and freshly ground black pepper; 1/4 cup finely chopped fresh flat-leaf parsley

December 9, 2011

Fresh Prince Edward Island mussels are God’s gift to an appetizer menu. This dish has worked in every restaurant that I’ve been involved with and people just love it. If you don’t have saffron, it’s okay—but the curry is a must. I like serving grilled bread with this for sopping up the delicious broth.

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