- 100 ml olive oil
- 50 gm each carrot, celery, onion and golden shallot, finely diced
- 5 garlic cloves, coarsely chopped
- 4 vine-ripened tomatoes, bases scored
- ¾ tsp saffron threads
- 1 cup (firmly packed) basil, stalks reserved
- 1 fresh bay leaf
- 1 thyme sprig
- 100 ml dry white wine
- 500 ml (2 cups) fish stock
- 1 kg black mussels, beards removed
- 200 ml pouring cream
- 1Heat 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).
- 2Meanwhile, 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.
- 3Add 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.
- 4Remove 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.
- 5Divide 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
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