I’m all cuddled up very late at night in a fluffy hotel robe in an NYC hotel. I just got in and am busy drinking a glass of wine and watching Anthony Bourdain Parts unknown. I just live for Sundays so I can watch this show. I love it. Do you guys watch that show? I also feel a Seinfeld bender coming on- I love that it is always on late-night here.

Mussels in Saffron Coconut Broth

Ok- also, food. Let’s talk about food. Like Mussels in Saffron Coconut Broth. I had to share this for lots of reasons. Like because it is black and orange-ish and it’s Halloween week (isn’t that lame!!??) but sort of true.

Mussels in Saffron Coconut Broth

Mussels in Saffron Coconut Broth

I also had to share it because it was so delicious and the broth was so beautifully scented with saffron and the subtle sweetness and richness of the coconut cream.

If it was back in the day (ahem, pre-food allergies) I would have sopped this all up with some garlic bread, but this time, I served it with saffron rice on the side and poured some of the broth right over the rice. Yes, it was amazing.

 

Recipe: Mussels in Saffron Coconut Broth

Ingredients

  • 2 tablespoons coconut oil
  • ½ a yellow onion, thinly sliced
  • 1/2 cup white wine
  • 1 cups chicken broth
  • ½ cup coconut cream
  • generous pinch saffron
  • kosher salt
  • 1 pound mussels, cleaned

Instructions

  1. In a heavy pan, melt the coconut oil and add the yellow onion. Cook until tender, 5-7 minutes.
  2. Add the white wine and chicken broth, scraping up any brown bits. Add the saffron and stir well until the broth turns a nice yellow color. (You can add more saffron if you want a more intense flavor or color.) Whisk in the coconut cream and then season the broth to taste with kosher salt.
  3. Add the Mussels and a lid and cook a few minutes until the shells have just steamed open.
  4. Transfer to a plate and serve immediately!

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Print Recipe  

I’m all cuddled up very late at night in a fluffy hotel robe in an NYC hotel. I just got in and am busy drinking a glass of wine and watching Anthony Bourdain Parts unknown. I just live for Sundays so I can watch this show. I love it. Do you guys watch that show? I also feel a Seinfeld bender coming on- I love that it is always on late-night here.

Mussels in Saffron Coconut Broth

Ok- also, food. Let’s talk about food. Like Mussels in Saffron Coconut Broth. I had to share this for lots of reasons. Like because it is black and orange-ish and it’s Halloween week (isn’t that lame!!??) but sort of true.

Mussels in Saffron Coconut Broth

Mussels in Saffron Coconut Broth

I also had to share it because it was so delicious and the broth was so beautifully scented with saffron and the subtle sweetness and richness of the coconut cream.

If it was back in the day (ahem, pre-food allergies) I would have sopped this all up with some garlic bread, but this time, I served it with saffron rice on the side and poured some of the broth right over the rice. Yes, it was amazing.

 

Recipe: Mussels in Saffron Coconut Broth

Ingredients

  • 2 tablespoons coconut oil
  • ½ a yellow onion, thinly sliced
  • 1/2 cup white wine
  • 1 cups chicken broth
  • ½ cup coconut cream
  • generous pinch saffron
  • kosher salt
  • 1 pound mussels, cleaned

Instructions

  1. In a heavy pan, melt the coconut oil and add the yellow onion. Cook until tender, 5-7 minutes.
  2. Add the white wine and chicken broth, scraping up any brown bits. Add the saffron and stir well until the broth turns a nice yellow color. (You can add more saffron if you want a more intense flavor or color.) Whisk in the coconut cream and then season the broth to taste with kosher salt.
  3. Add the Mussels and a lid and cook a few minutes until the shells have just steamed open.
  4. Transfer to a plate and serve immediately!

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4