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Mussel with Saffron and Mustard Recipe

18.11.19 /

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).

Parya Zaghand

While I think of myself as an Aussie, I’m also proud as punch of my Iranian heritage. So much so, in 2013, I created a business built around the mouth-watering delicacies of Persia; bringing you flavours of the real Iran. I wanted to create a space at the table for the golden-petaled spice: Persian Saffron.