Mussels in Saffron Broth

1. 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. 2

   Saute briskly until slightly golden, about 8 to 10 minutes, and add the garlic.

3. 3

   Cook and additional minute, then add the white wine and reduce to half.

4. 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. 5

   Strain and reserve.

6. 6

   Working in batches or in more than one pan, heat the remaining olive oil over high heat and add the remaining onion.

7. 7

   Saute briefly, stirring occasionally, until onions are beginning to color, about 4 minutes.

8. 8

   Add mussels to pan, keeping them in 1 layer, and saute 1 to 2 minutes, then add a proportionate amount of broth.

9. 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. 10

    Toss in parsley and serve on shallow soup plates with about a cup of broth per serving.

* Per serving · 4 servings · Values may vary.