Mussels In Saffron Broth

Recipe Ingredients

2		Onions - peeled, julienned (medium)
2 tablespoons	30ml	Olive oil
1 teaspoon	5ml	Salt - to 2 tsps
1/2 teaspoon	2.5ml	Freshly-ground black pepper
4		Garlic cloves - peeled, sliced
1 1/2 cups	355ml	Dry white wine
2 1/2 cups	592ml	Clam juice or fish stock
1 cup	237ml	Tomato sauce
1 section		Fresh thyme
1 teaspoon	5ml	Saffron strands
3 lbs	1362g / 48oz	Small black mussels - scrubbed, de-bearded
1		Flat-leaf parsley leaves - washed, chopped

Recipe Instructions

Heat 1 tablespoon of the olive oil in a large, heavy-bottomed sauce pan over moderate heat, and add 1/2 the onions, salt and pepper. Saute briskly until slightly golden, about 8 to 10 minutes, and add the garlic. Cook an additional minute, then add the white wine and reduce to half. Add thyme, saffron, clam juice or fish stock, and tomato juice and bring to a boil, then reduce to a simmer and cook over low heat about 10 minutes. Strain and reserve.

Working in batches or in more than one pan, heat the remaining olive oil over high heat and add the remaining onion. Saute briefly, stirring occasionally, until onions are beginning to color, about 4 minutes. Add mussels to pan, keeping them in 1 layer, and saute 1 to 2 minutes, then add a proportionate amount of broth. Bring to a boil, reduce immediately to a simmer and cook, covered, for 3 to 5 minutes or until all the mussels are opened. Toss in parsley and serve on shallow soup plates with about a cup of broth per serving.

This recipe yields ?? servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6169 broadcast 02-24-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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