Artichoke Stew with Mussels, Potatoes and Saffron

Ingredients

  • 2 large lemons, halved
  • 5 medium artichokes

    • 10 cups canned low-salt chicken broth
    • 2 tablespoons extra-virgin olive oil
    • 1 bay leaf

    Stew:
    • 12 small red-skinned potatoes
    • 1 tablespoon salt
    • 1 bay leaf
    • 1 1/4 teaspoons mustard seeds
    • 1/2 teaspoon celery seeds

    • 1/4 teaspoon (packed) stem saffron
    • 18 mussels, scrubbed, debearded
    • 3/4 cup chopped shallots
    • 5 tablespoons unsalted butter
    • 2 green onions, finely chopped

    • 1 bunch chives, chopped

    Description

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