Mussels with White Wine and Saffron

1. 1

   In 5- to 6-quart saucepot or Dutch oven, heat oil on medium until hot.

2. 2

   Add onion and cook about 8 minutes or until beginning to brown, stirring occasionally.

3. 3

   Add garlic; cook 1 minute.

4. 4

   Stir in wine and saffron; heat to boiling on medium-high.

5. 5

   Add mussels to wine mixture in saucepot and cook, covered, 5 to 7 minutes or until shells open, shaking closed pot occasionally.

6. 6

   Discard any unopened mussels.

7. 7

   To serve, ladle mussels with their broth into 6 large soup bowls; sprinkle with parsley.

8. 8

   Pass around warmed bread to dip in broth.

* Per serving · 4 servings · Values may vary.

No additional tips available.