Directions:
- In a small bowl, combine the saffron with the hot water and let sit about 30 minutes.
- In a Dutch oven, heat 2 tablespoons of oil over medium heat; cook garlic until it starts to turn golden, about 2 minutes.
- Add onion and cook until it starts to soften, 4 minutes.
- Add the mussels, wine, thyme, bay leaf and saffron with water; cover pot and cook until the shells open, 3 to 4 minutes.
- Remove the shells and divide between serving bowls, discarding any shells did not open.
- At this point, if you are a restaurant chef, you would strain the broth into a large skillet; I do not both to do this so call my broth rustic. .
- At any rate, increase the heat to a rolling boil and cook to slightly reduce the broth and thicken, about 4 minutes.
- Stir in the parsley and remaining tablespoon of oil; taste and add salt and/or pepper as needed.
- Pour broth over mussels and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.04 Kcal (1495 kJ) | ||
| Calories from fat | 135.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.1g | 23% | |
|---|---|---|---|
| Cholesterol | 63.49mg | 21% | |
| Sodium | 656.47mg | 27% | |
| Potassium | 853.74mg | 18% | |
| Total Carbs | 15.49g | 5% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 27.85g | 56% | |
| Vitamin C | 25.6mg | 43% | |
| Iron | 9.3mg | 52% | |
| Calcium | 87.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 89.13 Kcal (373 kJ) | ||
| Calories from fat | 33.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 23% | |
|---|---|---|---|
| Cholesterol | 15.85mg | 21% | |
| Sodium | 163.89mg | 27% | |
| Potassium | 213.14mg | 18% | |
| Total Carbs | 3.87g | 5% | |
| Sugars | 0.56g | 9% | |
| Dietary Fiber | 0.24g | 4% | |
| Protein | 6.95g | 56% | |
| Vitamin C | 6.4mg | 43% | |
| Iron | 2.3mg | 52% | |
| Calcium | 21.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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