Mussel and Saffron Broth



  • 2kg mussels, washed and scrubbed
  • 1 cup white wine
  • 4 spring onions sliced
  • 2 garlic bulbs, peeled
  • 3 ripe tomatoes
  • pinch of saffron threads
  • salt and freshly ground black pepper
  • extra virgin olive oil



Arrange the mussels, wine, spring onions, garlic, tomatoes
and half the saffron in a large saucepan. Cover and place over a high heat, shake the pot every
now and then until the mussels open. Drain, reserving the broth. Snip the
beards off the mussels, remove from the shells and distribute amongst the
Add the remaining saffron threads to the broth and place back in the saucepan,
return to the boil and season to taste. Ladle the soup over the mussels
and drizzle with olive oil.


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