FRIJE

Instructions

• 1.   Rinse the mussels several times in cold water until the water is clear. After the last rinse, let them sit in the water for 5 minutes.
• 2.   Put the mussels in a large pot and season with freshly ground pepper.
• 3.   Cover the pot and place it over high heat. Cook the mussels for 5 minutes until the shells open. After a few minutes, shake the pot to cook the mussels evenly. Strain and reserve the cooking liquid.
• 4.   Soak the saffron threads in 1 tablespoon of water.
• 5.   Peel and mince the onion and garlic. Heat 2 tablespoons of olive oil in a large pot and sauté the onion and garlic.
• 6.   Add the cooking liquid from the mussels, fish stock, thyme, bay leaf, saffron, and peeled tomatoes. Bring to a boil and let simmer for 20 minutes over low heat.
• 7.   Peel the potatoes and cut them into cubes.
• 8.   Remove half of the mussels from their shells. Finely chop the parsley.
• 9.   Add the potatoes to the soup and cook them until al dente. Add the mussels and heat them through.
• 10.   Season with salt and pepper and garnish with parsley.

Nutritional information *