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Favoreats LLC

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Mussel broth scented with basil and saffron

Donovan Cooke
  • 65 minutes
  • Serves 4

INGREDIENTS

500 milliliters

Fish stock

1 kg

Mussels, black

1 cup

Basil, firmly packed

1

Bay leaf, fresh

50 g

Carrot

5

Garlic cloves

1

Thyme, sprig

4

Vine-ripened tomatoes

3/4 tsp

Saffron threads

100 milliliters

Olive oil

200 milliliters

Pouring cream

100 milliliters

White wine, dry