Mussels in Saffron Broth
Pic taken from thehungarybuddha.com
- About 10 strands of quality saffron
- 25 g butter
- 3 garlic cloves, chopped finely
- 1 onion, diced
- 1 leek, white part only – quartered and sliced
- 1 teaspoon smoked paprika
- 1/4 teaspoon of cayenne pepper
- 250 ml dry wine
- 2 kg mussels – de-beard and scrubbed
- ground pepper (to taste)
- handful of parsley – chopped
- baguette or bread
- Soak the saffron in 60 ml of hot water in small bowl and then set aside.
- Proceed to melt the butter in a large saucepan over some medium heat.
- Add garlic, onion and leek and saute until it’s soft and translucent which is normally around 3 mins. Add paprika and cayenne pepper – kept stirring for one minute.
- Add wine and saffron water into the saucepan and bring to boil. Scrape the base of saucepan with wooden spatula to pry and release the caramelized bits.
- Slowly add the mussels into the pan and stir – cover with lid and let it cook under medium heat for 5 mins. You will notice the mussels open – stir occasionally.
- Sprinkle some pepper and chopped parsley all over. Serve with bread or baguette to dip on the aromatic broth.