Green-Lip Mussels, Cooked With Saffron & Tomatoes

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In


"Saw this on Curtis Stone's programme Beach Eats and well I love my mussels so saving here hoping to make soon. Serving size is suggested as 4 for a light main course. If you need to de-beard the mussels allow about 45 minutes to your prep time. CHEF'S NOTES (Peter Gordon) - This dish is a hand-on one. There's no way getting around using your fingers to eat this, unless you can really be bothered to take the mussels out of their shells for your guests. If you can't get your hands on fresh whole green-lip mussels, you may be able to find some that have been prepped already, whereby they come in the half shell, already partly cooked. If this is the case, make the recipe as follows, but don't add the mussels. Cook the tomato broth for 4 minutes, before adding them and cooking a further 2 minutes. They're cooked when they all open, however you occasionally get some that are stubborn and refuse the play ball, so when you serve them discard these mussels. I like to scoop out the mussels into a large ceramic bowl and leave it covered and warm while I serve my guests the broth as a first course in flat soup bowls. Then I bring the mussels to the table and serve them with a huge spoon into the soup bowls, then use the ceramic bowl for the discarded shell and I serve with lots of fresh crusty bread. I personally would suggest your use finger bowls and plenty of paper napkins."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (730.7 g)
  • Calories 573.5
  • Total Fat - 24.9 g
  • Saturated Fat - 4 g
  • Cholesterol - 140 mg
  • Sodium - 2024.9 mg
  • Total Carbohydrate - 23.4 g
  • Dietary Fiber - 1.1 g
  • Sugars - 3.8 g
  • Protein - 60.9 g
  • Calcium - 150.9 mg
  • Iron - 20.6 mg
  • Vitamin C - 52.8 mg
  • Thiamin - 0.8 mg

Step 1

Place the mussels in a large pot with a tight fitting lid and add the next 6 ingredients and mix well, then pour on the wine and oil and place over a high heat, bring to the boil and cook for 3 minutes.

Step 2

Take the lid off the pot and give the mussels a stir, put the lid back on and cook a further 2 minutes.

Step 3

They're cooked when they all open, however you occasionally get some that are stubborn and refuse the play ball, add the herbs and mix through after you have discarded any unopened mussels.

Tips & Variations


No special items needed.

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