Thread: Mussels in Saffon Broth

We eat a lot of mussels. You can't beat them since they are so versatile, yet simple, inexpensive and not fishy. Win! Win! This recipe is modified from Lidia Bastianich.

Mussels in Saffron Broth

1 teaspoon saffron thread
1 cup hot water
3 tablespoons olive oil
3 garlic cloves, crushed
1 cup onion, chopped
2 lbs mussels, cleaned and debearded
1 cup dry white wine or 1 cup beer
3 sprigs fresh thyme
1 bay leaf
fresh ground black pepper
salt, only if needed
3 tablespoons fresh parsley, chopped

Directions:

In a small bowl, combine the saffron with the hot water and let sit about 30 minutes. This is what will make your broth yellow!

In a Dutch oven, heat 2 tablespoons of oil over medium heat; cook garlic until it starts to turn golden, about 2 minutes. Add onion and cook until it starts to soften, 4 minutes. Add the mussels, wine, thyme, bay leaf and saffron with water; cover pot and cook until the shells open, 3 to 4 minutes.

Remove the shells and divide between serving bowls, discarding any shells did not open.

At this point, if you are a restaurant chef, you would strain the broth into a large skillet; I do not bother to do this so call my broth "rustic.".

At any rate, increase the heat to a rolling boil and cook to slightly reduce the broth and thicken, about 4 minutes. Stir in the parsley and remaining tablespoon of oil; taste and add salt and/or pepper as needed. Pour broth over mussels and serve.