Beau Gustafson; Jan Gautro
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.

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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Ratings & Reviews

LOVED this dish!

June 02, 2015
The flavors of the broth are SO good. I loved how quickly it came together and it was pretty enough to serve to company! Check out my post and step-by-step photos here: