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| 1 1/2 | pounds | mussels | |
| 2 | each | celery | sliced |
| 1 | cup | white wine | |
| 1 | teaspoon | nutmeg | grated |
| 1 1/2 | pounds | posole | cut up |
| 1 | teaspoon | basil | |
| 1 1/2 | pounds | red snapper fillets | cut up |
| 1 | teaspoon | thyme | |
| 2 | teaspoons | saffron | ground |
| 1 | each | bay leaf | |
| 2 | tablespoons | soy sauce | |
| 5 | each | garlic cloves | crushed |
| 2 | quarts | water | |
| 2 | each | onions | sliced |
| 12 | slices | french bread | |
| 1 | each | carrot |
Steam mussels 3-4 minutes.
Dissolve saffron in warm wine; set aside.
Melt butter; add garlic, onion, carrot, celery, seasonings, and soy sauce.
Cover and simmer for 5 minutes.
Add water and wine; bring to boiling; add fish.
Reduce heat and simmer for 10 minutes.
Serve with toasted bread.
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In Australia measuring cups are of a slightly different size than their North American counterparts. Here is a handy chart to help convert....
I like Indian food, all kinds of spices together with a simmer, brilliant, tried this recipe a couple days ago, and it turned out very well. The curry flavor is just awesome.