Steamed Mussels in Saffron Broth

Steamed Mussels in Saffron Broth Recipe
Beau Gustafson; Jan Gautro
Saffron adds its characteristic bittersweet earthiness to the broth, though the dish is good without it, too. Serve with toasted slices of French bread.

Yield:

4 servings (serving size: 1 pound mussels)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

Cooking Light

October 2007
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