Mussel with Saffron and Mustard Recipe

Ingredients

• 12 tablespoons unsalted butter
• 1/2 cup minced shallots
• 1 head garlic, cloves peeled and minced
• 1 tablespoon plus 1 teaspoon minced thyme
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground white pepper
• 1/4 cup Dijon mustard
• 2 cups dry white wine
• 4 pinches of saffron threads
• 4 pounds small mussels
• 1/2 cup plus 2 tablespoons minced Italian parsley
• Freshly ground black pepper

Method

1. Melt the butter in a large pot over medium heat. Add the shallots, garlic, thyme, salt and white pepper, reduce the heat to low, and cook gently for 1 to 2 minutes, or until fragrant.
2. Add the mustard and wine and bring to a boil. Reduce the heat and simmer for a minute or two, then add the saffron, cover the pot, and remove from the heat. Let the broth steep for at least 5 minutes.
3. Rinse the mussels under cold water; scrub clean and pull off and discard any beards.
4. Bring the broth to a simmer over high heat. Add the mussels and stir to combine. Cover and cook for 2 minutes, or until the mussels have opened.
5. Toss the mussels with the parsley and some ground black pepper. Serve immediately (or sooner if possible).

Image credit: Paul S. Bartholomew

Source:  The Framed Table

Mussel with Saffron and Mustard Recipe

Recipe by Saffron and MoreCourse: Main Meals, Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 12 tablespoons unsalted butter

• 1/2 cup minced shallots

• 1 head garlic, cloves peeled and minced

• 1 tablespoon plus 1 teaspoon minced thyme

• 1/2 teaspoon kosher salt

• 1/4 teaspoon freshly ground white pepper

• 1/4 cup Dijon mustard

• 2 cups dry white wine

• 4 pinches of saffron threads

• 4 pounds small mussels

• 1/2 cup plus 2 tablespoons minced Italian parsley

• Freshly ground black pepper

Directions

• Melt the butter in a large pot over medium heat. Add the shallots, garlic, thyme, salt and white pepper, reduce the heat to low, and cook gently for 1 to 2 minutes, or until fragrant.
• Add the mustard and wine and bring to a boil. Reduce the heat and simmer for a minute or two, then add the saffron, cover the pot, and remove from the heat. Let the broth steep for at least 5 minutes.
• Rinse the mussels under cold water; scrub clean and pull off and discard any beards.
• Bring the broth to a simmer over high heat. Add the mussels and stir to combine. Cover and cook for 2 minutes, or until the mussels have opened.
• Toss the mussels with the parsley and some ground black pepper. Serve immediately (or sooner if possible).