Mussels in White Wine and Saffron

  • Mussels in White Wine and Saffron
By Pamela Morgan
Mussels in White Wine and Saffron
Serves: 6  

I was wondering what to post this week, and his dish takes 10 minutes to cook on top of the stove, and served alongside a green salad and a few bottles of beer, it is the perfect grown up comfort food. We will definitely be making this one pot wonder in our next Flirting With Flavors Seafood Cooking Party!

Ingredients

  • 2 teaspoons butter
  • 1 teaspoon Arbequina extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1 cup white wine
  • 2 tablespoons half and half
  • 2 1/2 teaspoons Saffron Select Extra threads
  • 1/2 cup clam juice
  • 4 scallions, thinly sliced
  • 3 tomatoes, seeded, and chopped
  • 3 tablespoons lemon juice
  • 6 pounds mussels, scrubbed and debearded
  • Small bunch of chives, basil, or parsley, chopped

Preparation

  • Mussels in White Wine and Saffron
  • Melt the butter and olive oil in a large pot, then add the garlic. Sauté about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, simmer for 5 minutes.
  • Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into six bowls; distribute the broth equally among the bowls, and top each with fresh herbs.

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