Ingredients
Method
Main
1.Heat a frying pan over high heat, add olive oil, vegetables and garlic, and cook covered with a tight-fitting lid until just tender (5-7 minutes).
2.Meanwhile, blanch tomatoes until skins split (20 seconds), drain and refresh in iced water. Drain, then remove and reserve skins and seeds, dice flesh and set aside.
3.Add saffron, basil stalks, bay leaf, thyme, tomato skins and seeds to vegetables, season to taste, and cook covered until vegetables are tender (5-10 minutes). Remove lid, add wine and reduce by half (5-10 minutes). Add stock and bring to a rapid boil. Add mussels, cover and cook until mussels begin to open (3-5 minutes), then remove from stock. Discard basil stalks, bay leaf and thyme, add cream, bring to a simmer, then remove from heat.
4.Remove mussels from shells and transfer half to a blender, add broth and process until smooth, then strain through a fine sieve, season to taste and bring to a simmer.
5.Divide remaining mussels among serving bowls with diced tomato and basil leaves, then pour hot mussel broth over and serve.
Drink Suggestion: Equipo Navazos La Bota de Fino Sherry, Jerez. Drink suggestion by Garrett Donovan
Notes
