Saffron Recipesaffronrecipe.com

Seafood5 min

Mussels in a saffron broth

A short, hot pot. The saffron has to be bloomed before the mussels go in, because they only cook for a few minutes.

Mussels give you a briny liquid that saffron likes. The floral note should sit on top of the sea and the shallot. If the bowl smells like a perfume counter, the pinch was too big.

Serves 225 minutes

Mussels with saffron

Ingredients

  • 2 pounds mussels
  • 0.05 g saffron threads
  • 3 tablespoons hot water
  • 1 shallot, minced
  • 2 tablespoons olive oil
  • 1 cup dry white wine, or 1 cup water
  • Black pepper
  • A handful of parsley, chopped
  • Bread, for the broth

Method

  1. Rinse the mussels and pull off any beards. Tap any open shell. If it does not close, throw that mussel away.
  2. Crush the saffron and steep it in the hot water for 15 minutes.
  3. Warm the oil in a wide pot. Cook the shallot until it is soft.
  4. Add the wine, the saffron, and the threads. Bring it to a boil.
  5. Add the mussels, cover, and cook 4 to 6 minutes, until they open.
  6. Take the pot off the heat. Discard any mussel that stayed shut. Pepper the broth, add the parsley, and serve with bread.

The closed-before and open-after rule is the safety step. Do not talk yourself into a mussel that stayed shut.

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