Prep 10 mins
Cook 20 mins
We eat a lot of mussels. You can't beat them since they are so versatile, yet simple, inexpensive and not fishy. Win! Win! Thus recipe is modified from Lidia Bastianich.
- 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
- In a small bowl, combine the saffron with the hot water and let sit about 30 minutes.
- 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 both 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.