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Steamed Mussels in Tomato Saffron Broth

Steamed mussels are simmered in a briny, garlicky, tomato saffron broth with fresh herbs, then served over tender pasta. It's good to the last drop.
Cook Time 10 minutes
Total Time 10 minutes
Servings 2
Author Lisa B.

Ingredients

  • ½ pound spaghetti
  • 2 tablespoons olive oil
  • ¼ teaspoon crumbled saffron threads
  • 1 anchovy filet in oil rinsed and finely chopped
  • 2 cloves of garlic minced
  • 1 28 oz. can diced tomatoes
  • ½ teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh basil
  • ¼ teaspoon red pepper flakes
  • 1 ¼ pound fresh mussels scrubbed and beards removed

Instructions

  • Bring a large pot of salted water to a boil. Cook spaghetti according to package direction. Drain pasta and set aside.
  • In the meantime, heat olive oil in a large sauté pan over medium high heat. Add saffron, anchovy filet, and garlic and cook until garlic becomes fragrant, about 30 seconds to one minute.
  • Add tomatoes, oregano, basil and red pepper flakes. Bring sauce to a boil.
  • Add mussels and carefully nestle them within the sauce. Reduce the heat to medium, cover the pan, and cook until the mussels open their shells, approximately 4-6 minutes. Remove pan from heat. Remove and discard and mussels that did not open during cooking.
  • Place a pile of spaghetti on each plate. Serve mussels and broth over the noodles. Serve with warm crusty garlic bread on the side.