Mussels In Saffron - {Cozze Al Zafferano}

Recipe Ingredients

2 lbs	908g / 32oz	Prince Edward Island mussels - bearded, scrubbed
1		Onion - finely chopped
3 sections		Parsley
1 cup	237ml	White wine
1 section		Thyme
1		Bay leaf
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Saffron threads - chopped, and
		Dissolved in
1/4 cup	59ml	White wine
2 tablespoons	30ml	Extra-virgin olive oil

Recipe Instructions

In a large saute pan, combine the mussels, onion, parsley, wine, thyme, bay leaf, black pepper, to taste, saffron, and olive oil and bring to a boil over high heat. Continue cooking, shaking the pan occasionally, until the mussels have all opened. Remove from heat and take the mussels from the pan with tongs, setting them aside in a bowl. Reserve the cooking liquid.

Once the mussels are cool enough to handle, remove one half of each shell and discard. Place the half-shelled mussels in the refrigerator to chill, and reserve the juices from the bowl. Strain this liquid, as well as the liquid from the saute pan, and combine in the saute pan. Reduce by 2/3 over high heat, then remove from heat, and set aside to cool. Once it is cooled, drizzle over the chilled mussels and serve.

This recipe yields 8 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2E23) - from the TV FOOD NETWORK

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