| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Spanish |
Super1 |
4 |
Servings |
INGREDIENTS
| 2 |
t |
Vegetable oil |
| 2 |
|
Spanish onions, chopped |
| 2 |
|
Cloves garlic, crushed |
| 1 |
pn |
Saffron threads, soaked In |
| 1 |
T |
Hot water |
| 1 |
kg |
Mussels, scrubbed and beards |
|
|
Removed |
| 2 |
c |
Tomato juice |
| 1 |
c |
Dry white wine |
| 2 |
T |
Brown sugar |
| 2 |
t |
Finely grated lemon rind |
| 2 |
T |
Chopped fresh basil |
INSTRUCTIONS
Heat oil in wok over a medium heat. Add onions and garlic and stir-fry
for 3 minutes or until onions are golden. Add saffron mixture and
stir-fry for 1 minute. 2. Add mussels, tomato juice, wine. sugar,
lemon rind. Bring to the boil. Reduce heat. Simmer for 10 minutes.
Discard any unopened mussels. Stir in basil and serve. Recipe by:
Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.
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