Mussels in Saffron Broth (Cozze Allo Zafferano) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We eat a lot of mussels. You can't beat them since they are so versatile, yet simple, inexpensive and not fishy. Win! Win! Thus recipe is modified from Lidia Bastianich. Ingredients:
1 teaspoon saffron thread |
1 cup hot water |
3 tablespoons olive oil |
3 garlic cloves, crushed |
1 cup onion, chopped |
2 lbs mussels, cleaned and debearded |
1 cup dry white wine or 1 cup beer |
3 sprigs fresh thyme |
1 bay leaf |
fresh ground black pepper |
salt, only if needed |
3 tablespoons fresh parsley, chopped |
Directions:
1. In a small bowl, combine the saffron with the hot water and let sit about 30 minutes.
2. In a Dutch oven, heat 2 tablespoons of oil over medium heat; cook garlic until it starts to turn golden, about 2 minutes.
3. Add onion and cook until it starts to soften, 4 minutes.
4. Add the mussels, wine, thyme, bay leaf and saffron with water; cover pot and cook until the shells open, 3 to 4 minutes.
5. Remove the shells and divide between serving bowls, discarding any shells did not open.
6. 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. .
7. At any rate, increase the heat to a rolling boil and cook to slightly reduce the broth and thicken, about 4 minutes.
8. Stir in the parsley and remaining tablespoon of oil; taste and add salt and/or pepper as needed.
9. Pour broth over mussels and serve.
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