Warm and aromatic—like bouillabaisse without all the fuss. Mussels are best eaten right away, so call everyone to the table when you put the mussels into the pot.
Recipe information
Yield
serves 2 to 4
Ingredients
Preparation
Step 1
In a colander, rinse the mussels with cold running water. Discard any mussels that are cracked or don’t close when tapped. Grate the orange peel and juice the orange.
Step 2
In a large pot with a lid, warm the olive oil on medium heat and cook the garlic for a minute. Add the sherry, 1/2 cup of water, the orange zest and juice, saffron, salt, and pepper. Increase the heat, cover, and bring to a boil. Add the mussels, cover, and cook for 3 to 6 minutes, stirring once or twice, until the shells open. Discard any unopened mussels.
Step 3
With a slotted spoon, place the mussels in soup bowls and then ladle the broth over. Serve with plenty of crusty bread to sop up the juices.
Variations
Step 4
Add chopped tomatoes and chopped parsley at the same time as the sherry.
Step 5
After removing the mussels from the pot, stir 1/2 cup of half-and-half or cream into the broth.
Serving & menu ideas
Step 6
Serve with a salad such as Baby Greens with Pecans & Pears (page 206).
