Mussels with Tomatoes, Basil & Saffron

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   1.

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

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

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

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   Peel 2 long strips of zest from orange (without white pith) and add to pot.

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   Squeeze in orange's juice and stir in vermouth and saffron.

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   Increase heat to high and bring mixture to a rapid boil.

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   2.

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   Add mussels to pot, cover, and cook, shaking pot once or twice, until mussels begin to open, 3 to 4 minutes.

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    Stir in basil and cook until all mussels open, about 2 more minutes.

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    Divide mussels and broth among warm bowls (discard any unopened shells) and serve immediately.

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    Calories: 714

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    Total Fat: 26 grams

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    Saturated Fat: 4 grams

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    Total Carbohydrate: 38 grams

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    Protein: 71 grams

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    Sodium: 2046 milligrams

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    Cholesterol: 159 milligrams

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    Fiber: 3 grams

* Per serving · 4 servings · Values may vary.

No additional tips available.