Mussels with Saffron Broth - Low Sodium Version

Servings: 2 | Serving size: 1 pound mussels with broth and veggies

Cooking Time: 30 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Ingredients

• 20 threads saffron
• 1 cup boiling water
• 3 quarts water
• 12 ounces yams (peeled and cut into 1/2 inch cubes)
• 2 tsp olive oil
• 1 large shallot (minced)
• 1 large carrot (peeled and diced)
• 1/2 cup white wine
• 2/3 cup frozen peas
• fresh ground black pepper to taste
• 2 lbs mussels in the shell (cleaned well)
• 1 ounce goat cheese

Place the saffron in a small bowl and add the boiling water.

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.