I am so excited to share this dish for Steamed Mussels in Saffron Broth with you for a few reasons:
- I love mussels and am always looking for a new recipe to add to my rotation
- This recipe looks fancy pants because it has saffron in it
- BUT it’s really simple to make!
This is actually yet another recipe sent my way through the Cooking Light Diet plan. (That plan is on a roll. The menus are amazing!) They suggest serving it with an easy rice noodle mixture but if you’re feeling a little more carb-y, you could serve this with day old bread, over rice, or with pasta.
This sauce is amazing. I actually packaged up the leftover broth to use to make rice the next day. Why yes, I did love it THAT much.
Ingredients:
- 1 teaspoon olive oil
- 1 cup chopped onion
- 1 large garlic clove, minced
- 1/4 teaspoon saffron threads, crushed
- 3 tablespoons tomato paste
- 2 tablespoons whipping cream
- 1 (8-ounce) bottle clam juice
- 1/4 cup chicken stock
- 2 pounds mussels, scrubbed and debearded