STEAMED MUSSELS IN SAFFRON BROTH

Steamed Mussels In Saffron Broth image

Provided by Florence Fabricant

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

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Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, chopped fine
1 bulb fennel, chopped
3 cloves garlic, crushed
1 pinch powdered saffron
3 tablespoons fresh or canned tomato puree
1 cup dry white wine
4 cups fish stock or chicken stock
2 to 3 sprigs fresh thyme
2 bay leaves
2 pounds mussels, preferably small ones, scrubbed and debearded
Crushed red pepper to taste
Saffron-aioli toasts (recipe follows)

Steps:

Heat the oil in a heavy, three-quart saucepan. Add the onion, fennel and garlic, cover and sweat over low heat until the vegetables are tender, about 15 minutes. Add the saffron, tomato puree, wine, stock, thyme and bay leaves. Simmer uncovered for one hour. Strain.
Just before serving, reheat the tomato mixture to a simmer. Add the mussels, cover and steam until the mussels open, about 10 minutes.
Using a slotted spoon, divide the mussels among four soup plates. Season the broth to taste with pepper flakes and pour over the mussels. Serve at once with saffron-aioli toasts.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1051 milligrams, Sugar 5 grams