Prep 45 mins
Cook 20 mins
Before my husband and I were married, we used to go out and eat mussels in garlic broth; no saffron on our budget! We learned how to make these little gems of the sea. They really aren't hard to make. You just want to de-beard them before cooking and eating. I have typed a link to go to for info about mussels. These are decadent if you love mussels. http://www.ed-foods.com/saffron.html#F If you've ever had paella,you have had saffron. Saffron is the wonderful, aromatic flavor in the paella. It is what makes the rice yellow. If you don't have the saffron, you can use tumeric. It won't taste exactly the same, but it will do.
- 3 1⁄2-4 lbs fresh mussels, well scrubbed and debearded
- 1⁄4 cup olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 6 garlic cloves, coarsely chopped
- 1⁄4 teaspoon saffron thread, crumbled (approximately)
- 1 small bay leaf
- 1 pinch dried red pepper flakes, to taste
- 1 1⁄4 cups dry white wine
- 3 tablespoons fresh flat-leaf parsley, chopped, also known as Italian parsley
- sea salt, to taste
- Discard any mussels that do not close to the touch. In a mussel pot or large pot over medium to low heat, heat the olive oil with the butter until hot but not yet smoking. Add the onion, garlic and saffron, and cook until the onion is translucent, 3 to 5 minutes. Stir in the bay leaf, red pepper flakes, and wine, increase heat to medium-high and cook for about 2 minutes.
- If using a regular pot, add the mussels. If using a mussel pot, place the wire grate in the pot and add the mussels. Scatter the parsley over the mussels and season with salt and pepper. Cover and cook, shaking the pot once or twice, until the mussels open, about 5 minutes. Discard any mussels that have not opened.
- Serve the mussels directly from the pot at the table or spoon the mussels into 4 warmed bowls. Spoon the broth over the mussels. Serve with French fries or French bread.