Mussels with Saffron Broth – Low Sodium Version
Servings
2Serving size
1 pound mussels in shell with broth and veggiesThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 1/2 tsp. Saffron |
| 1 cup Water (boiling) |
| 4 quart Water |
| 12 ounce Yam, raw (peeled and cut into 1/2 inch cubes) |
| 2 tsp. Olive oil |
| 1 Large Shallots, raw (minced) |
| 1 large Carrots, raw (peeled and diced) |
| 1/2 cup White wine |
| 2/3 cup Frozen peas |
| 1 to taste Black pepper |
| 2 1 lb. mussels in shell Fresh mussels (cleaned well) |
| 1 ounce Semisoft goat cheese |
Instructions
Place the water in a large stock pot over high heat. When it comes to a boil, add the yams. Cook for about 10 minutes. The yams should be tender but not mushy. Drain the yams and set aside.
Place the olive oil in a large skillet over medium high heat. Add the shallots and cook for one minute. Add the carrot and cook for about two minutes, stirring frequently.
Add the saffron liquid, white wine, peas and pepper. Increase the heat to high.
When the broth is boiling, add the mussels and cover. Cook for about 10 minutes, until the mussels open.
Remove the pan from the heat. Divide the mussels between two large bowls. Place the goat cheese in the pan with the veggies and whisk until melted. Pour the vegetables and broth over the mussels and serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I love saffron and thought of this recipe when I was having mussels recently at a restaurant. The broth in the restaurant’s dish was good, but it just wasn’t tasty enough to eat like a soup. The saffron gives this recipe a rich flowery and savory flavor that’s fantastic after eating the mussels. Sort of like having your mussels with built in dessert.