- 12” Gourmet Skillet
- 2 pounds fresh mussels (or Prince Edward Island Mussels)
- 16 ounce can whole, peeled san marzano tomatoes
- 1 shallot, chopped
- 2 sprigs fresh thyme
- 2 cloves garlic, smashed
- 4 ounces cabernet
- 5 threads of saffron
- 3 tablespoons olive oil
- 1 tablespoon of crushed red pepper
- 4 tablespoons unsalted butter
- 3 ounces pernod
- Salt and pepper to taste
- Zest from one lemon
Preheat 12” Gourmet Skillet to medium heat. Add olive oil and shallots, sauté until translucent. Add smashed garlic, cabernet, and pernod; cook for 5 minutes. Add remaining ingredients and simmer for 30 minutes. Once you have a good base for your broth, add mussels and cook for an additional 7 to 10 minutes.
Chef David’s Tip: Mussels will open when they’re done.