Mussels in Saffron Broth (Cozze Allo Zafferano)

Submitted 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
• Ingredients: 12
• Serves: 4

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

directions

1. In a small bowl, combine the saffron with the hot water and let sit about 30 minutes.
2. In a Dutch oven, heat 2 tablespoons of oil over medium heat; cook garlic until it starts to turn golden, about 2 minutes.
3. Add onion and cook until it starts to soften, 4 minutes.
4. Add the mussels, wine, thyme, bay leaf and saffron with water; cover pot and cook until the shells open, 3 to 4 minutes.
5. Remove the shells and divide between serving bowls, discarding any shells did not open.
6. 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.".
7. At any rate, increase the heat to a rolling boil and cook to slightly reduce the broth and thicken, about 4 minutes.
8. Stir in the parsley and remaining tablespoon of oil; taste and add salt and/or pepper as needed.
9. Pour broth over mussels and serve.