Mussels in Saffron: Cozze al Zafferano

Recipe copyright Mario Batali, 2002. All Rights Reserved.
TOTAL TIME: 1 hr 35 min
Prep: 45 min
Inactive Prep: 25 min
Cook: 25 min
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 2 pounds Prince Edward Island mussels, bearded and scrubbed
  • 1 onion, finely chopped
  • 3 sprigs parsley
  • 1 cup white wine
  • 1 sprig thyme
  • 1 bay leaf
  • Freshly ground black pepper
  • 1 teaspoon saffron threads, chopped and dissolved in 1/4 cup white wine
  • 2 tablespoons extra-virgin olive oil
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      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 remove the mussels with tongs, to a large bowl. Set aside. Reserve the cooking liquid.

      Once the mussels are cool enough to handle, remove 1 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.

      Explore More On

      All Topics

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Simply Laura

      Get Cooking Channel on your TV.