This one is light and elegant! Only use mussels when mussels are in season and fresh. See our techniques for how to clean them.

Mussels, rockfish, garlic-anchovy aioli, escarole in chiorizo-
Navarre broth with saffron threads


  • 6 cloves garlic, chopped

  • 2-3 shallots, chopped
  • 1 medium carrot, diced
  • 4 stalks celery, chopped
  • 1 cup dry white wine
  • 1/2 teaspoon saffron
  • 4-6 ounces chorizo, peeled and diced 1/2 inch
  • 1 teaspoon sea salt
  • 2 teaspoons oregano, fresh
  • 1 teaspoon cracked coriander
  • 2 cups seafood stock from halibut bones or other white fish
  • 2-3 medium potatoes, red skin on, dice and blanch
  • 1 pound mussels
  • 1/2 head of escarole, ribbon cut for garnish


Blanch prepared potatoes by dropping into boiling salted water (1 Tablespoon per 1 gallon) for 3-5 minutes. Drain and remove to sided sheet pan and cool down quickly using ice bags under pan or placing into refrigerator uncovered.

Add enough EVOO to bottom of preheated Dutch oven pot. Add shallots, carrot, celery and garlic. Cook until vegetables are aromatic and still firm. Add wine, saffron, chorizo, salt, oregano and coriander. Cook 3 minutes; add stock and potatoes; bring up to boiling before adding Mussels. Cover and time 3-6 minutes, or until mussels just open.  Taste broth and adjust seasoning with salt and coriander and black pepper. Garnish with shredded escarole and serve with piece of poached or fried white fish like halibut or rockfish.

Chef’s Note: By cooking the fish separately you ensure browning and will not over cook in hot broth.


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