Mussels in a Saffron Infused Broth


Mussels in a Saffron Infused Broth

A light and comforting meal with a little kick!

Servings: 1-2


2 lb mussels
2 cloves garlic (minced)
1 sprig of thyme
1 bay leaf

3 sprigs of parsley (chopped)
1 cup dry white wine (ex: Chardonnay)
Red Pepper flakes (to desired spiciness)
1medium onion (chopped or sliced)
1 tsp saffron threads

1 cup hot water

2 tbsp extra virgin olive oil

Salt and pepper (to taste)


  1. In a small cup, dissolve the saffron in ¼ cup of wine.
  2. In a large sauté pan, heat olive oil and sauté onions and garlic (approximate 3 minutes on medium high).
  3. Add parsley, thyme, bay leaf, mussels, saffron mixture, ¾ cup wine, and hot water.
  4. Heat to boil and cover until mussels are fully opened.
  5. Once mussels are opened, remove from heat and remove mussels from broth.
  6. Strain liquid back into the pan and reduce by two thirds (approximately 10 minutes on high).
  7. Place mussels in serving bowl and pour reduced saffron broth over mussels. Serve hot.
  1. Great post thanks for sharing. Feel free to check out the recipe I posted also.

  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: