Artichoke Stew with Mussels, Potatoes and Saffron

Artichoke Stew with Mussels, Potatoes and Saffron
Photo by Mark Thomas

Ingredients

  • 10 cups canned low-salt chicken broth
  • 2 green onions
  • 1 bay leaf
  • 18 mussels
  • 5 medium artichokes
  • ¼ teaspoon stem saffron
  • 2 tablespoons extra-virgin olive oil
  • + 9 more ingredients
    • 2 large lemons
    • ½ teaspoon celery seeds
    • ¾ cup shallots
    • 1 ¼ teaspoons mustard seeds
    • 1 bunch chives
    • 5 tablespoons unsalted butter
    • 1 tablespoon salt
    • 12 small red-skinned potatoes
    • 1 bay leaf

Squeeze juice from 2 lemon halves into large bowl; add lemon halves. Fill bowl with water. Cut stem off 1 artichoke. Starting at base, bend leaves back and snap off where they break naturally; continue until all tough outer leaves have been removed, leaving cone of tender pale green leaves. Using...

View full recipe at Epicurious

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