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Have you ever had a dinner sitting at a vintage Singer table? I really think it’s a romantic, nostalgic moment and the sweet, fleshy Mediterranean mussels are just a perfect combination!

Let me say that I just tailored your food this evening!

-serve 2 people-

• 1 Pound of Mussels Washed and Sorted

• 6 Large Whole Shrimps

• 4 Large Garlic Cloves; Crushed

• 2 Tablespoons Chopped Parsley

• 1/2 Cup Cherry Tomatoes cut in half

• 1 Pinch Red Pepper Flakes

• 2 Tablespoons Olive Oil

• A few petals of saffron steaped in about a 1/4 cup of hot water this is your saffron broth

• Salt and Pepper to Taste

• Toasted Bread

In a wide and deep pot add olive oil, garlic and red pepper flakes.

Allow to caramelise until fragrant and goldy, but not brown.

Add mussels, cover with a lead and allow to sauté for 5 minutes. Add in saffron broth, tomatoes, shrimp and toss everything to combine. Allow to cook for 5 minutes untouched and high flame. Mussels should be all open now.

Give it a twist, poor into a deep bowl, sprinkle with parsley and serve with toasted bread!

Dip, slurp and enjoy!

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