Ingredients
- 2 lrg Lemons, halved
- 5 med Artichokes
- 10 c. Canned low-salt chicken broth
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1 x Bay leaf
- 12 sm Red-skinned potatoes
- 1 Tbsp. Salt
- 1 x Bay leaf
- 1Â 1/4 tsp Mustard seeds
- 1/2 tsp Celery seeds
- 1 tsp (packed) stemmed saffron
- 18 x Mussels, scrubbed, debearded
- 3/4 c. Minced shallots
- 5 Tbsp. Unsalted butter
- 2 x Green onions, finely minced
- 1 bn Chives, minced
Description
Artichokes: Squeeze Juice From 2 Lemon Halves Into A Large Bowl; Add In Lemon Halves. Fill Bowl With Water. To Prepare An Artichoke For Cooking, First Cut Off The Stem. Starting At…
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