Mussels in Saffron Broth (Cozze Allo Zafferano)

READY IN: 30mins




  • 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.