Ingredients
- 1/4 cup olive oil
- 1 medium yellow onion (chopped)
- 4 garlic cloves, fine chopped (or more)
- 1/4 teaspoon saffron threads
- 2 cans (29 ounces) diced tomatoes (petite diced tomatoes, undrained, 2 cans, 14.5 ounce each)
- 1 cup water
- 1 tablespoon drained capers
- 1/2 teaspoon grated lemon peel
- 1/2 teaspoon grated orange peel
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh orange juice
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 2 1/2 pounds mussels (washed well, debearded)
- 1 pound shrimp (peeled and deveined jumbo shrimp with tail, thawed if frozen)
- 1 to 2 loaf (16 ounce) Italian bread (sliced)
How to Make
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Step 1: Heat oil in large deep skillet or Dutch oven over medium-high heat until hot. Add onions and garlic; cook and stir 2 to 3 minutes or until onions are tender.
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Step 2: Stir in saffron, undrained tomatoes, water, capers, lemon peel, orange peel, lemon juice, orange juice, red pepper and salt. Bring to a boil. Reduce heat to medium and simmer 10 to 15 minutes or until sauce thickens slightly, stirring occasionally.
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Step 3: Add mussels; return to a simmer. Add shrimp, cover and simmer 6 to 9 minutes or until mussels open and shrimp are opaque. Discard mussels that have not opened.
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Step 4: Serve in shallow soup bowls with the bread for dipping into the broth.
We hope you enjoy this recipe!
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