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Mussels in Saffron Broth (Cozze Allo Zafferano)

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“We eat a lot of mussels. You can't beat them since they are so versatile, yet simple, inexpensive and not fishy. Win! Win! Thus recipe is modified from Lidia Bastianich.”

Ingredients Nutrition


  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.

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