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)
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:
October 2007
Ratings and Reviews ()