Ingredients
- 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
Epicurious
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