in a Saffron Tomato Broth
Rinse mussels under warm running water to melt ice away; set aside.
In large saucepan or Dutch oven with cover, heat oil over medium-high heat. Add onions and garlic; salt and pepper to taste. Sauté until onions are softened (about 3-5 minutes).
Add wine and saffron; sauté until reduced by half. Stir in tomatoes, chicken broth and red pepper flakes; salt and pepper to taste. Bring to a simmer. Add mussels and cover; cook until mussels have cooked through (about 3-6 minutes).
Remove mussels with slotted spoon; divide among serving dishes; discard any unopened mussels. Add warmed half & half and parsley to broth; simmer until heated through. Ladle broth over mussels in serving dishes. Serve with crusty bread.
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