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Ingredients
- 2 med Onions peeled, julienned
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Salt to 2 tsps
- 1/2 tsp Freshly-grnd black pepper
- 4 x Garlic cloves peeled, sliced
- 1Â 1/2 c. Dry white wine
- 2Â 1/2 c. Clam juice or possibly fish stock
- 1 c. Tomato sauce
- 1 sprg Fresh thyme
- 1 tsp Saffron strands
- 3 lb Small black mussels scrubbed, de-bearded
- 1 bn Flat-leaf parsley leaves washed, minced
Directions
- Heat 1 Tbsp. of the extra virgin olive oil in a large, heavy-bottomed sauce pan over moderate heat, and add in 1/2 the onions, salt and pepper. Saute/fry briskly till slightly golden brown, about 8 to 10 min, and add in the garlic. Cook an additional minute, then add in the white wine and reduce to half. Add in thyme, saffron, clam juice or possibly fish stock, and tomato juice and bring to a boil, then reduce to a simmer and cook over low heat about 10 min. Strain and reserve.
- Working in batches or possibly in more than one pan, heat the remaining extra virgin olive oil over high heat and add in the remaining onion. Saute/fry briefly, stirring occasionally, till onions are beginning to color, about 4 min. Add in mussels to pan, keeping them in 1 layer, and saute/fry 1 to 2 min, then add in a proportionate amount of broth. Bring to a boil, reduce immediately to a simmer and cook, covered, for 3 to 5 min or possibly till all the mussels are opened. Toss in parsley and serve on shallow soup plates with about a c. of broth per serving.
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