Artichoke Stew with Mussels, Potatoes and Saffron
| Yield: | 6 Servings |
| Categories: | Main Dishes, Stews, Shellfish |
| ARTICHOKES | ||
| 2 | lg | Lemons, halved |
| 5 | md | Artichokes |
| 10 | c | Canned low-salt chicken broth |
| 2 | tb | Extra-virgin olive oil |
| 1 | Bay leaf | |
| STEW | ||
| 12 | sm | Red-skinned potatoes |
| 1 | tb | Salt |
| 1 | Bay leaf | |
| 1 1/4 | ts | Mustard seeds |
| 1/2 | ts | Celery seeds |
| 1 | ts | (packed) stemmed saffron |
| 18 | Mussels, scrubbed, debearded | |
| 3/4 | c | Chopped shallots |
| 5 | tb | Unsalted butter |
| 2 | Green onions, finely chopped | |
| 1 | bn | Chives, chopped |
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