1. In a small bowl, combine the saffron with the hot water and let sit about 30 minutes. 2. In a Dutch oven, heat 2 tablespoons of oil over medium heat; cook garlic until it starts to turn golden, about 2 minutes. 3. Add onion and cook until it starts to soften, 4 minutes. 4. Add the mussels, wine, thyme, bay leaf and saffron with water; cover pot and cook until the shells open, 3 to 4 minutes. 5. Remove the shells and divide between serving bowls, discarding any shells did not open. 6. At this point, if you are a restaurant chef, you would strain the broth into a large skillet; I do not both to do this so call my broth "rustic.". 7. At any rate, increase the heat to a rolling boil and cook to slightly reduce the broth and thicken, about 4 minutes. 8. Stir in the parsley and remaining tablespoon of oil; taste and add salt and/or pepper as needed. 9. Pour broth over mussels and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
