This meal seems impressive, but its easy and actually pretty cheap to make. The broth is delicious, make sure you have crusty bread on hand for soaking it up.
Ingredients:
2 T EVOO
1 T garlic, chopped
1 T paprika
1 T coriander
2 tsp ground cumin
2 C tomato juice
1/2 tsp chili flake
3/4 lb yukon gold potatoes
2 carrots, peeled and diced
1 2 lb bag of cultivated mussels
2 tsp chopped cilantro
Pinch of saffron
Process:
1. In a large pot, combine oil, garlic, paprika, coriander and cumin, cook on medium heat for about 1 minute. add tomato juice, chile flakes and 2 cups of water. Bring to boil. Add potatoes and and carrots, return to a boil. Reduce heat to a simmer and cook until potatoes are almost tender, about 10 minutes.
2. Fill a large bowl with cold water. Place mussels in bowl and rinse. Remove any that have gaped open slightly. If they close the are alive and save to eat.
3. Increase heat to high and add mussels to pot, cover and cook for 5 minutes. remove lid and discard any mussells that remain closed. Add cilantro and serve with crusty bread.
Holly quadrouple post batman. These mussels look tasty. I'm fixin to get me some saffron.
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