Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil 1 medium onion , chopped 2 clove(s) garlic , thinly sliced 1 cup(s) dry white wine 1/4 teaspoon(s) saffron threads , crumbled 3 pound(s) mussels , scrubbed, with beards removed 1/4 cup(s) (loosely packed) fresh parsley leaves , chopped Crusty bread for serving

Instructions Jump to Ingredients ↑

  1. In 5- to 6-quart saucepot or Dutch oven, heat oil on medium until hot. Add onion and cook about 8 minutes or until beginning to brown, stirring occasionally. Add garlic; cook 1 minute. Stir in wine and saffron; heat to boiling on medium-high. Add mussels to wine mixture in saucepot and cook, covered, 5 to 7 minutes or until shells open, shaking closed pot occasionally. Discard any unopened mussels. To serve, ladle mussels with their broth into 6 large soup bowls; sprinkle with parsley. Pass around warmed bread to dip in broth.


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