Tested till perfect Mussels Steamed in Tomato Saffron Broth

Mussels Steamed in Tomato Saffron Broth

In this Spanish sauce thickened with almonds, saffron is a subtle, earthy complement to tomatoes and mussels. Serve with crusty bread to soak up the broth.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2007

  • rating starrating starrating starrating starrating star
  • Portion size 4 appetiziers


  • 1/2 cup 1/2cupdry white wine
  • 1 pinch 1pinchsaffron threads, crumbled
  • 2 lb 2lbmusselmussels
  • 1 can 1canplum tomatoplum tomatoes
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 1/2 1/2spanish onionspanish onions, chopped
  • 1 1clove garliccloves of garlic, minced
  • 3 tbsp 3tbspground almonds
  • 1 1prepared roasted red pepper, chopped
  • 1/4 cup 1/4cupchopped fresh Italian parsley
  • 1 pinch 1pinchsalt
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Stir wine with saffron; let stand for at least 10 or up to 20 minutes.

Scrub mussels, removing any beards; discard any that do not close when tapped. Set aside.

Drain tomatoes, reserving liquid; seed and coarsely chop. Set aside.

In large saucepan, heat oil over medium heat; fry onion with garlic, stirring occasionally, until onion is translucent, about 6 minutes.

Add almonds; fry for 1 minute. Add red pepper, tomatoes, 1/2 cup (125 mL) of the reserved tomato liquid, saffron mixture, half of the parsley and the salt ; bring to boil. Reduce heat to low; simmer until slightly thickened, about 10 minutes.

Add mussels; cover and simmer, stirring once, until mussels open, 7 minutes. Discard any that do not open. Sprinkle with remaining parsley.

Nutritional Information Per appetizer: about

cal 260 pro 11g total fat 18g sat. fat 2g
carb 15g fibre 3g chol 19mg sodium 295mg

% RDI:

calcium 7 iron 31 vit A 14 vit C 100
folate 22
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