Saffron adds its characteristic bittersweet earthiness to the broth, though the dish is good without it, too. Serve with toasted slices of French bread.
1 teaspoon olive oil
1 cup chopped onion
1 teaspoon bottled minced garlic
1/4 teaspoon saffron threads, crushed
3 tablespoons tomato paste
1 1/2 tablespoons whipping cream
1 (8-ounce) bottle clam juice
4 pounds mussels, scrubbed and debearded
How to Make It
Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 1 minute. Add garlic; sauté 30 seconds. Add saffron; sauté 15 seconds. Stir in tomato paste, whipping cream, and clam juice; bring to a boil. Cook for 1 minute, stirring occasionally. Add mussels to pan. Cover and cook 5 minutes or until mussels open; discard any unopened shells.
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