Mussels in Saffron: Cozze al Zafferano

1. 1

   In a large saute pan, combine the mussels, onion, parsley, wine, thyme, bay leaf, black pepper, to taste, saffron, and olive oil and bring to a boil over high heat.

2. 2

   Continue cooking, shaking the pan occasionally, until the mussels have all opened.

3. 3

   Remove from heat and remove the mussels with tongs, to a large bowl.

4. 4

   Set aside.

5. 5

   Reserve the cooking liquid.

6. 6

   Once the mussels are cool enough to handle, remove 1 half of each shell and discard.

7. 7

   Place the half-shelled mussels in the refrigerator to chill, and reserve the juices from the bowl.

8. 8

   Strain this liquid, as well as the liquid from the saute pan, and combine in the saute pan.

9. 9

   Reduce by 2/3 over high heat, then remove from heat, and set aside to cool.

10. 10

    Once it is cooled, drizzle over the chilled mussels and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.