Mussels With Tomatoes, Basil and Saffron

1. 1

   Heat oil in a large pot or Dutch oven over medium-high heat.

2. 2

   Add the shallots and garlic and cook, stirring until the garlic is golden, 3-4 minutes.

3. 3

   Add the tomatoes and cook until almost dry, about 3 minutes.

4. 4

   Use a swivel peeler to peel off 2 long strips of zest from the orange and add them to the pot.

5. 5

   Squeeze the orange's juice into the tomatoes, then stir in the wine or vermouth and the saffron.

6. 6

   Raise the heat to high and bring the mixture to a rapid boil.

7. 7

   Add mussels.

8. 8

   Cover and cook, shaking the pot once or twice, just until they finally begin to open, about 2 minutes more.

9. 9

   Spoon the mussels into large warm serving bowls and ladle some of the broth over each serving.

10. 10

    Discard any mussels that didn't open.

* Per serving · 4 servings · Values may vary.

No additional tips available.