This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Cogito ergo spud."
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.
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.
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.
Serving size: 1 pound mussels with broth and veggies
|Calories from Fat 99
|% Daily Value
|Total Fat 11g
|Saturated Fat 4g
|Monounsaturated Fat 5g
|Trans Fat 0g
|Total Carbohydrates 68g
|Dietary Fiber 11g
|Vitamin K 24mcg