Saffron-Steamed Mussels

Everyone likes eating with their fingers, and mussels are a fun way to do so—while minding your manners. (Victoria de la Maza)

This is a wonderful and simple dish to make, as it only takes about 15 minutes for the mussels to cook. Just be sure to plan ahead and start soaking them 40 minutes before you’re ready to start.

Steamed mussels allow for all sorts of different sauces and cooking liquids, changing the profile of the dish as you like. White wine, coconut milk, or curry sauce are all flavorful alternatives to broth.

Serves 4 as a first course

• 2 pounds mussels
• 2 tablespoons olive oil
• 1/2 cup Spanish onion, diced
• 4 garlic cloves, chopped
• 1 cup chicken or vegetable broth
• 1/2 teaspoon saffron threads
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh parsley, chopped

Soak the mussels in generously salted water for 40 minutes, changing the water halfway through to remove silt and impurities. Scrub them if needed.

In a large stockpot over medium heat, add the olive oil and sauté the onions and garlic until they’re soft and translucent. Add the broth and bring it to a quick boil. With your fingers, crush the saffron threads into the broth. Season with salt and pepper.

Add the mussels, cover, and cook for about 10 to 12 minutes, until they open.

Just before serving, sprinkle with parsley. Serve hot with toasted baguettes to mop up juices.