< View all Recipes

Mussels in Saffron and White Wine Broth


2 tsp. butter
3 garlic cloves
1 cup dry white wine
2 tbsp. half and half
2 1/2 tsp. saffron threads
1 cup clam juice
4 scallions, thinly sliced
3 tomatoes, seeded and chopped
3 tbsp. lemon juice
8 pounds mussels, scrubbed and debearded
2 1/2 tbsp. chives, chopped


Melt the butter in a large pot, then add the garlic.  Saute until the garlic in fragrant, about 1 minute.  Add the wine, half and half, and saffron; simmer for 5 minutes.  Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.

Add the mussels, cover, and steam until they are open, about 5-7 minutes.  Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels.  Discard any mussels that do not open.  Divide the mussels into eight bowls; distribute the broth equally among the bowls and top with fresh chives.

Yield: 8 servings