Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Fiadone
Save Recipe Print
1 hr 35 min
45 min
25 min
25 min
8 servings



In a large saute pan, combine the mussels, onion, parsley, wine, thyme, bay leaf, black pepper, to taste, saffron, and olive oil and bring to a boil over high heat. Continue cooking, shaking the pan occasionally, until the mussels have all opened. Remove from heat and remove the mussels with tongs, to a large bowl. Set aside. Reserve the cooking liquid.

Once the mussels are cool enough to handle, remove 1 half of each shell and discard. Place the half-shelled mussels in the refrigerator to chill, and reserve the juices from the bowl. Strain this liquid, as well as the liquid from the saute pan, and combine in the saute pan. Reduce by 2/3 over high heat, then remove from heat, and set aside to cool. Once it is cooled, drizzle over the chilled mussels and serve.

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Steamed Mussels

Recipe courtesy of Tyler Florence

Classic French Mussels

Recipe courtesy of George Duran

Zuppa di Cozze: Mussel Soup

Recipe courtesy of David Rocco

Mussels with Saffron Mayonnaise

Recipe courtesy of Ina Garten

Mussels in Saffron Broth

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Mussels with Tomatoes, Basil & Saffron

Recipe courtesy of Food Network Kitchen

Mussels with Saffron Butter Broth

Recipe courtesy of Brian Boitano

Black Mussels Steamed in Saffron Broth Recipe

Mussels with Saffron, Guajillo Chiles, and Beer

Recipe courtesy of Alex Garcia

Browse Reviews By Keyword

          Latest Stories