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Now In: Recipes → All Countries → Appetizer → Saffron Mussels

Saffron Mussels
This decidedly Mediterranean appetizer simmers mussels in a broth of saffron, white wine, and herbs. Saffron is frequently paired with fish because its unique flowery scent and flavor match well with delicate seafood. Serve with crusty bread. Preparation hint: Farm-raised or cultivated mussels do not need to be cleaned. Non-cultivated mussels need to be scrubbed well under running water and "de-bearded" (removing the clump of dark threads attached to the shell).

Base SKU:	1454
Cuisine:	Italian
Prep Time:	30 Minutes
Cooking Time:	15 Minutes
Yield:	6 Servings
Source:	EthnicGrocer

Ingredients:- Click "View all receipe products" to see all recipe products.


	6 tablespoon(s)	Olive oil
	1 cup(s)	Onions, chopped 1/4-inch
	1 tablespoon(s)	Garlic, minced
	3 pound(s)	Mussels, cultivated (if uncultivated, scrub well and de-beard)
	1 cup(s)	Dry white wine
	1/2 teaspoon(s)	Thyme, dried
	2	Bay leaves
	1/2 teaspoon(s)	Saffron threads, steeped in 1 cup hot water
	to taste	Pepper
	3 tablespoon(s)	Italian parsley, chopped
	1 tablespoon(s)	Fresh basil, chopped

Instructions:

1.	In a deep, heavy pot, heat 3 tablespoons of the oil over medium heat. Add onion and saut; until translucent. Add garlic and saut;, stirring, until aromatic, about 1 minute.
2.	Add mussels, wine, thyme, bay leaves, and saffron with water. Season lightly with pepper. Cover the pot and bring to a boil. Cook, shaking the pot occasionally to cook mussels evenly, just until they open, about 3-4 minutes.
3.	Remove mussels to warm shallow bowls, discarding any that do not open. Strain cooking liquid.
4.	Add cooking liquid to a saucepan and bring to a boil. Add remaining olive oil, parsley, and basil. Boil until slightly reduced and thickened, about 4 minutes.
5.	Add cooking liquid to a saucepan and bring to a boil. Add remaining olive oil, parsley, and basil. Boil until slightly reduced and thickened, about 4 minutes.