AT A GLANCE
"The sweet combination of saffron, tomatoes and basil gives balance to the briny mussels," says Cooke.
|01||Heat a frying pan over high heat, add olive oil, vegetables and garlic, and cook covered with a tight-fitting lid until just tender (5-7 minutes).|
|02||Meanwhile, blanch tomatoes until skins split (20 seconds), drain and refresh in iced water. Drain, then remove and reserve skins and seeds, dice flesh and set aside.|
|03||Add saffron, basil stalks, bay leaf, thyme, tomato skins and seeds to vegetables, season to taste, and cook covered until vegetables are tender (5-10 minutes). Remove lid, add wine and reduce by half (5-10 minutes). Add stock and bring to a rapid boil. Add mussels, cover and cook until mussels begin to open (3-5 minutes), then remove from stock. Discard basil stalks, bay leaf and thyme, add cream, bring to a simmer, then remove from heat.|
|04||Remove mussels from shells and transfer half to a blender, add broth and process until smooth, then strain through a fine sieve, season to taste and bring to a simmer.|
|05||Divide remaining mussels among serving bowls with diced tomato and basil leaves, then pour hot mussel broth over and serve.|
EQUIPO NAVAZOS LA BOTA DE FINO SHERRY, JEREZ. , suggested by GARRETT DONOVAN