Nutrition Information (per serving)
1 tsp canola oil
½ cup minced shallots
1 Tbsp minced garlic
1 Tbsp Aleppo chili powder
1 tsp saffron threads
½ cup dry white wine
12 dried bay leaves
½ cup water
2 dried Thai red chili peppers or to taste
2 lb fresh black mussels in shell, washed
- In a large stock pot, sauté shallots and garlic in canola oil over medium heat until shallots are translucent.
- Add chili powder, saffron and wine and cook until liquid is reduced by half. Add bay leaves, water, chili peppers and mussels, and cover pot. Steam until mussels are fully open.
- Squeeze juice of ½ lemon over mussels before serving.