Cozze allo zafferano is a traditional dish from Abruzzo, Italy. It is made with classic cooked mussels prepared with parsley, onion, bay leaf, white wine, and olive oil and seasoned with L'Aquila saffron sauce.[1]
Although saffron is cultivated in Abruzzo, it is not a typical ingredient in the cuisine; this dish is "one of the rare examples", according to Anna Theresa Callen.[2][3]
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