Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
1 hr 10 min
Active:
30 min
Level:
Easy

Ingredients

Directions

Heat 1 tablespoon of the olive oil in a large, heavy bottomed sauce pan over moderate heat, and add 1/2 the onions, salt and pepper. Saute briskly until slightly golden, about 8 to 10 minutes, and add the garlic. Cook and additional minute, then add the white wine and reduce to half. Add thyme, saffron, clam juice or fish stock, and tomato juice and bring to a boil, then reduce to a simmer and cook over low heat about 10 minutes. Strain and reserve.

Working in batches or in more than one pan, heat the remaining olive oil over high heat and add the remaining onion. Saute briefly, stirring occasionally, until onions are beginning to color, about 4 minutes. Add mussels to pan, keeping them in 1 layer, and saute 1 to 2 minutes, then add a proportionate amount of broth. Bring to a boil, reduce immediately to a simmer and cook, covered, for 3 to 5 minutes or until all the mussels are opened. Toss in parsley and serve on shallow soup plates with about a cup of broth per serving.

IDEAS YOU'LL LOVE

Saffron Risotto with Butternut Squash

Recipe courtesy of Ina Garten

Mussels in White Wine

Recipe courtesy of Ina Garten

Mussels with Saffron Butter Broth

Recipe courtesy of Brian Boitano

Black Mussels Steamed in Saffron Broth Recipe

Shrimp Ravioli in Saffron Broth

Recipe courtesy of Michael Lomonaco

Steamed Mussels in Curry Broth

Recipe courtesy of Rosa Ross

Mussels in Ginger and Lemongrass Broth

Recipe courtesy of Sara Moulton

Steamed Mussels in Tequila Chipotle Broth

Recipe courtesy of Aarón Sánchez

Mussels with Saffron Mayonnaise

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking