Steamed Mussels in Saffron Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Saffron adds its characteristic bittersweet earthiness to the broth, though the dish is good without it, too. Serve with toasted slices of French bread. Ingredients:
1 teaspoon olive oil |
1 cup chopped onion |
1 teaspoon bottled minced garlic |
1/4 teaspoon saffron threads, crushed |
3 tablespoons tomato paste |
1 1/2 tablespoons whipping cream |
1 (8-ounce) bottle clam juice |
4 pounds mussels, scrubbed and debearded |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 1 minute. Add garlic; sauté 30 seconds. Add saffron; sauté 15 seconds. Stir in tomato paste, whipping cream, and clam juice; bring to a boil. Cook for 1 minute, stirring occasionally. Add mussels to pan. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
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