Mussels in Saffron Broth
Ingredients
- 2 medium onions, peeled and julienne
- 2 tablespoons olive oil
- 1 to 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 4 cloves garlic, peeled and sliced
- 1 1/2 cups dry white wine
- 2 12 cups clam juice or fish stock
- 1 cup tomato sauce
- 1 sprig fresh thyme
- 1 teaspoon saffron strands
- 3 pounds small black mussels, scrubbed and de-bearded
- 1 bunch flat leaf parsley leaves, washed and chopped
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