Ingredients
Scale
- 1 pound beef stew meat
- 1 pound pork shoulder
- 1 pound chicken thighs
- 1 pound mussels
- 4 cups fish stock
- 1 cup diced tomatoes
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon saffron threads
- 2 cups white wine
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, heat olive oil over medium heat and brown the beef, pork, and chicken.
- Add onions and garlic, sauté until softened.
- Stir in diced tomatoes, wine, fish stock, saffron, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1 hour.
- Add mussels and continue to cook until they open, about 5-7 minutes.
- Serve hot with crusty bread.
Notes
- For extra flavor, add a splash of lemon juice before serving.
- Ensure mussels are cleaned and debearded before cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soups & Stews
- Method: stovetop
- Cuisine: French
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg