Main meal

Mussel and shrimp stew with saffron

Name: Mussel and shrimp stew with saffron
Total time: 45 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 4 lb Mussels; 1 lb Raw shrimp; 11 oz Fennel bulb; 6 fl oz Heavy cream; 8 fl oz Dry white wine; 6 tbsp Olive oil; Saffron, a good pinch, steeped; Garlic cloves, four, sliced; Flat-leaf parsley, a large handful; Sea salt, to taste

Built for a table of six out of the two cheapest things at the fish counter, and the saffron does more work here than any other ingredient in the pot.

5gnet carbs

31gfat

31gprotein

425kcal

Per serving45 minServes 6

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Ingredients

For the whole dish · serves 6

Mussels4 lb
Raw shrimp1 lb
Fennel bulb11 oz
Heavy cream6 fl oz
Dry white wine8 fl oz
Olive oil6 tbsp
Saffrona good pinch, steeped
Garlic clovesfour, sliced
Flat-leaf parsleya large handful
Sea saltto taste

Served with

The side the app pairs with it. Tap Swap in the app for another that fits.

Massaged kale salad with lemon and pine nuts

+3g net · 190 kcal · 15 min · together 8g net, 615 kcal

Method

6 steps · 45 minutes

Steep the saffron in a spoonful of warm water for 10 minutes. Added dry it colors the pot and flavors nothing.
Scrub the mussels and discard any that stay open when tapped. With this many, do it before you start cooking rather than during.
Soften the fennel and garlic slowly in the oil, 10 minutes, without letting them color.
Wine and saffron water in, brought to a hard boil, then the mussels and the lid on for 4 minutes.
Shrimp in only once the mussels have opened, for 3 minutes more. They need less time than anything else in the pot.
Cream and parsley off the heat. Boiled after the cream goes in, the whole thing turns grainy.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.