Mussels in saffron broth

Yield: 1 servings

Measure Ingredient
2 mediums Onions; peeled, julienned
2 tablespoons Olive oil
1 teaspoon Salt; to 2 tsps
½ teaspoon Freshly-ground black pepper
4 \N Garlic cloves; peeled, sliced
1½ cup Dry white wine
2½ cup Clam juice or fish stock
1 cup Tomato sauce
1 \N Sprig Fresh thyme
1 teaspoon Saffron strands
3 pounds Small black mussels; scrubbed, de-bearded
1 bunch Flat-leaf parsley leaves; washed, chopped

Heat 1 tablespoon of the olive oil in a large, heavy-bottomed sauce pan over moderate heat, and add ½ 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.

Recipe 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 -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-28-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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