MUSSELS IN SAFFRON BROTH (COZZE ALLO ZAFFERANO)

Mussels in Saffron Broth (Cozze Allo Zafferano) image

Provided by threeovens

Categories Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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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

Steps:

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 : Calories 354.2, Fat 15.3, SaturatedFat 2.4, Cholesterol 63.7, Sodium 659, Carbohydrate 14.7, Fiber 0.8, Sugar 2.3, Protein 27.8