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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, combine the saffron with the hot water and let sit about 30 minutes. | 2. In a Dutch oven, heat 2 tablespoons of oil over medium heat; cook garlic until it starts to turn golden, about 2 minutes. | 3. Add onion and cook until it starts to soften, 4 minutes. | 4. Add the mussels, wine, thyme, bay leaf and saffron with water; cover pot and cook until the shells open, 3 to 4 minutes. | 5. Remove the shells and divide between serving bowls, discarding any shells did not open. | 6. At this point, if you are a restaurant chef, you would strain the broth into a large skillet; I do not both to do this so call my broth "rustic.". | 7. At any rate, increase the heat to a rolling boil and cook to slightly reduce the broth and thicken, about 4 minutes. | 8. Stir in the parsley and remaining tablespoon of oil; taste and add salt and/or pepper as needed. | 9. Pour broth over mussels and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
saffron thread	1	teaspoon		-	-	-	-
hot water	1	cup		0.0	0.0	0.0	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
garlic clove	3		crushed	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
mussel	2		debearded	780.1938	33.4758	107.95700000000001	20.3213
white wine	1	cup		-	-	-	-
thyme	3	sprigs		-	-	-	-
bay leaf	1			-	-	-	-
black pepper			ground	-	-	-	-
salt				-	-	-	-
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.