Mussels in Saffron Broth (Cozze Allo Zafferano)

Name: Mussels in Saffron Broth (Cozze Allo Zafferano)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 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

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Recipe by threeovens

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.

READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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.
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.

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