Skip to main content
BROWSE

View Recipe

STEAMED MUSSELS

in a Saffron Tomato Broth

Active Time : 30 minutes
Total Time : 30 minutes
Serves : 4 servings
INGREDIENTS
  • 1 32 ounce package frozen mussels thawed
  • 1 tablespoon pure vegetable oil
  • 1 cup chopped onion
  • 2 tablespoons chopped garlic
  • 1/2 cup dry white wine or chicken broth
  • 1/2 teaspoon Spanish saffron threads crushed
  • 1 28 ounce can crushed tomatoes
  • 1 cup reduced sodium chicken broth
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup half & half warmed
  • 2 tablespoons chopped fresh parsley
  • - rustic Italian style artisan bread
DIRECTIONS

Rinse mussels under warm running water to melt ice away; set aside.

In large saucepan or Dutch oven with cover, heat oil over medium-high heat. Add onions and garlic; salt and pepper to taste. Sauté until onions are softened (about 3-5 minutes).

Add wine and saffron; sauté until reduced by half. Stir in tomatoes, chicken broth and red pepper flakes; salt and pepper to taste. Bring to a simmer. Add mussels and cover; cook until mussels have cooked through (about 3-6 minutes).

Remove mussels with slotted spoon; divide among serving dishes; discard any unopened mussels. Add warmed half & half and parsley to broth; simmer until heated through. Ladle broth over mussels in serving dishes. Serve with crusty bread.