Steamed Mussels in Saffron Broth

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 28%
  • Fat: 10g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 2g
  • Protein: 37.2g
  • Carbohydrate: 17.9g
  • Fiber: 1g
  • Cholesterol: 93mg
  • Iron: 12.4mg
  • Sodium: 991mg
  • Calcium: 99mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Steamed Mussels in Saffron Broth Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy