Mussels in Saffron Broth Recipe

Name: Mussels in Saffron Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, peeled and julienne; 2 tablespoons olive oil; 1 to 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper; 4 cloves garlic, peeled and sliced; 1 1/2 cups dry white wine; 2 ½ cups clam juice or fish stock; 1 cup tomato sauce; 1 sprig fresh thyme; 1 teaspoon saffron strands; 3 pounds small black mussels, scrubbed and de-bearded; 1 bunch flat leaf parsley leaves, washed and chopped

Servings: persons

2 medium onions, peeled and julienne
2 tablespoons olive oil
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, peeled and sliced
1 1/2 cups dry white wine
2 ½ cups clam juice or fish stock
1 cup tomato sauce
1 sprig fresh thyme
1 teaspoon saffron strands
3 pounds small black mussels, scrubbed and de-bearded
1 bunch flat leaf parsley leaves, washed and chopped

1
Heat 1 tablespoon of the olive oil in a large, heavy bottomed sauce pan over moderate heat, and add 1/2 the onions, salt and pepper.
2
Saute briskly until slightly golden, about 8 to 10 minutes, and add the garlic.
3
Cook and additional minute, then add the white wine and reduce to half.
4
Add thyme, saffron, clam juice or fish stock, and tomato juice and bring to a boil, then reduce to a simmer and cook over low heat about 10 minutes.
5
Strain and reserve.
6
Working in batches or in more than one pan, heat the remaining olive oil over high heat and add the remaining onion.
7
Saute briefly, stirring occasionally, until onions are beginning to color, about 4 minutes.
8
Add mussels to pan, keeping them in 1 layer, and saute 1 to 2 minutes, then add a proportionate amount of broth.
9
Bring to a boil, reduce immediately to a simmer and cook, covered, for 3 to 5 minutes or until all the mussels are opened.
10
Toss in parsley and serve on shallow soup plates with about a cup of broth per serving.

117

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 medium onions, peeled and julienne, 2 tablespoons olive oil, 1 to 2 teaspoons salt, 1/2 teaspoon freshly ground black pepper, and more.

Yes, Mussels in Saffron Broth falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels in Saffron Broth

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