- 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
- 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).
Image credit: Paul S. Bartholomew
Source: The Framed Table
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