Mussels in rich tomato broth
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Vegetable oil |
| 2 | Spanish onions; chopped | |
| 2 | Cloves garlic; crushed | |
| 1 | pinch | Saffron threads; soaked In |
| 1 | tablespoon | Hot water |
| 1 | kilograms | Mussels; scrubbed and beards |
| Removed | ||
| 2 | cups | Tomato juice |
| 1 | cup | Dry white wine |
| 2 | tablespoons | Brown sugar |
| 2 | teaspoons | Finely grated lemon rind |
| 2 | tablespoons | Chopped fresh basil |
Directions
1 . Heat oil in wok over a medium heat. Add onions and garlic and stir-fry for 3 minutes or until onions are golden. Add saffron mixture and stir-fry for 1 minute.
2. Add mussels, tomato juice, wine. sugar, lemon rind. Bring to the boil.
Reduce heat. Simmer for 10 minutes. Discard any unopened mussels. Stir in basil and serve.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.