This Spanish-style dish is easy enough to pull off on a weeknight.
Photo: Yuhnee Kim; Styling: Karen Shinto
1 red bell pepper, cut into 1/4-in. dice
1 yellow bell pepper, cut into 1/4-in. dice
1 tablespoon olive oil
2 tablespoons minced garlic
1/2 teaspoon saffron threads
1/2 teaspoon pepper
1 bottle (8 oz.) clam juice
1 cup aromatic white wine such as Viognier
4 dozen mussels in the shell, scrubbed, beards pulled off
Finely chopped flat-leaf parsley
Sauté bell peppers in oil in a 5- to 6-qt. pan over medium-high heat until beginning to brown, 7 to 8 minutes. Add garlic, saffron, and pepper and cook, stirring, until garlic is softened, 1 to 2 minutes.
Pour in 1 cup water, the clam juice, and wine. Cover, bring to a boil over high heat, then reduce heat and simmer about 10 minutes to blend flavors.
Return broth to boiling and stir in mussels. Cook, covered, over medium heat until shells open, 8 to 10 minutes; discard any mussels that don't open. Ladle into bowls, sprinkle with parsley, and serve with lemon.
Servings Serves 4
Amount Per Serving
Calories290Calories from Fat 27
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.