Mussels In Saffron Broth (Cozze Allo Zafferano) - cooking recipe

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
Preparation
    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.

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