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Steamed Mussels in Saffron Broth

Beau Gustafson; Jan Gautro
Yield 4 servings (serving size: 1 pound mussels)
Saffron adds its characteristic bittersweet earthiness to the broth, though the dish is good without it, too. Serve with toasted slices of French bread.

Ingredients

  • 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

Nutrition Information

  • calories 318
  • caloriesfromfat 28 %
  • fat 10 g
  • satfat 2.7 g
  • monofat 3 g
  • polyfat 2 g
  • protein 37.2 g
  • carbohydrate 17.9 g
  • fiber 1 g
  • cholesterol 93 mg
  • iron 12.4 mg
  • sodium 991 mg
  • calcium 99 mg

How to Make It

  1. 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.