Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Saffron adds its characteristic bittersweet earthiness to the broth, though the dish is good without it, too. Serve with toasted slices of French bread.

Recipe by Cooking Light October 2007

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Credit: Beau Gustafson; Jan Gautro

Recipe Summary test

Yield:
4 servings (serving size: 1 pound mussels)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

318 calories; calories from fat 28%; fat 10g; saturated fat 2.7g; mono fat 3g; poly fat 2g; protein 37.2g; carbohydrates 17.9g; fiber 1g; cholesterol 93mg; iron 12.4mg; sodium 991mg; calcium 99mg.
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