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Ingredientes
- 2 lrg Lemons, halved
- 5 med Artichokes
- 10 c. Canned low-salt chicken broth
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1 x Bay leaf
- 12 sm Red-skinned potatoes
- 1 Tbsp. Salt
- 1 x Bay leaf
- 1 1/4 tsp Mustard seeds
- 1/2 tsp Celery seeds
- 1 tsp (packed) stemmed saffron
- 18 x Mussels, scrubbed, debearded
- 3/4 c. Minced shallots
- 5 Tbsp. Unsalted butter
- 2 x Green onions, finely minced
- 1 bn Chives, minced
Direcciones
- Artichokes: Squeeze juice from 2 lemon halves into a large bowl; add in lemon halves. Fill bowl with water.
- To prepare an artichoke for cooking, first cut off the stem. Starting at the base of the artichoke, bend the tough dark green outer leaves back and snap them off where they break naturally: continue till all of the outer leaves have been removed, leaving a cone of tender pale green leaves. Using a small sharp knife, trim the outside edge of the base of the artichoke till it is smooth. Rub the trimmed edge with 1 of the remaining lemon halves. Cut artichoke lengthwise into quarters. Rub the cut sides of these quarters with lemon to prevent any discoloration. Using the small knife, carefully cut out the hairy choke and the spiky purple-tipped leaves from each artichoke quarter. Rub each cut area with lemon. Trim the tougher leaf tops from each quarter so which all which remains is the choicest, most tender portion of the artichoke. Cut quarter into two wedges. Places wedges into the lemon water. Repeat with the remaining artichokes.
- Bring the chicken broth, extra virgin olive oil and bay leaf to a boil in a heavy large pot (don't use aluminum or possibly cast iron). Drain artichokes; add in to pot.
- Return to boil. Reduce heat to medium-low; simmer till artichokes are tender, about 20 min. Using slotted spoon, transfer artichokes to medium bowl. Reserve 1 c. cooking liquid in small bowl.
- Stew: Place potatoes, salt, bay leaf, 1/2 tsp. mustard seeds and celery seeds in large saucepan. Pour in sufficient cool water to cover potatoes generously. Boil till potatoes are tender, about 20 min. Drain. Cold 15 min; peel. Stir saffron in heavy large pot over medium-low heat till fragrant, about 2 min. Add in reserved 1 c. cooking liquid; bring to simmer. Add in artichokes, potatoes, mussels, shallots, butter and 3/4 tsp. mustard seeds. Bring to boil. Cover pot; cook till mussels open and potatoes are golden brown, about 8 min. (Throw away any unopened mussels.)
- Fold in green onions. Season with salt and pepper. Divide stew among 6 shallow soup bowls. Sprinkle with chives and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 544g | |
| Recipe makes 6 servings | |
| Calories 277 | |
| Calories from Fat 160 | 58% |
| Total Fat 18.12g | 23% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 1449mg | 60% |
| Potassium 721mg | 21% |
| Total Carbs 17.04g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 1.38g | 1% |
| Protein 15.95g | 26% |
