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🍽️ Mussels with Vegetables in Saffron Wine Sauce

274 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 2 tomatoes
• 400 g baby zucchini
• 2 tbsp olive oil
• 100 ml dry white wine
• 2 tbsp cognac
• 600 ml fish stock
• salt
• pepper
• 1 sachet saffron (0.1 g)
• 500 g Venus clams
• 1 tbsp freshly chopped thyme

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Cut the onion halves into thin strips.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Wash the bell pepper and the tomatoes under running water.
5. 5. Cut the bell pepper and the tomatoes in half.
6. 6. Remove the core from the bell peppers and the tomatoes.
7. 7. Cut the cored vegetables into strips.
8. 8. Wash the zucchini thoroughly.
9. 9. Cut the zucchini lengthwise into two halves.
10. 10. Heat some oil in a large pan or pot.
11. 11. Add the onion strips, the pepper strips, the zucchini, and the garlic to the hot pan.
12. 12. Sauté the vegetables for 3 to 4 minutes.
13. 13. Add the tomato strips to the vegetables.
14. 14. Deglaze the mixture with the wine.
15. 15. Add the cognac.
16. 16. Pour the fish stock over the vegetables.
17. 17. Season the sauce with salt and pepper.
18. 18. Add the saffron to the pan.
19. 19. Let the sauce simmer for about 10 minutes over low heat.
20. 20. Add the cleaned mussels to the sauce.
21. 21. Cover the pan with a lid.
22. 22. Cook the mussels for 6 to 8 minutes.
23. 23. Remove any mussels from the pan that have not opened.
24. 24. Sprinkle fresh thyme over the finished dish.
25. 25. Taste the sauce one last time and adjust the seasoning.
26. 26. Serve the dish warm.

Nutrition per serving

• kcal: 274
• Protein: 27 g · Fett/Fat: 7 g · Carbs: 14 g