Description
Mussels in white wine sauce with shallots, garlic, thyme, and saffron.
Ingredients
Units
Scale
- 3 pounds cultivated mussels, de-bearded
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3/4 cup chopped shallots
- 1 1/2 tablespoons minced garlic
- 1/2 cup chopped canned plum tomatoes, drained
- 1/2 teaspoon good saffron threads
- 1/3 cup chopped flat-leaf parsley
- 2 sprigs fresh thyme
- 1 cup good white wine
- 1/2 teaspoon kosher salt
- Crusty bread for serving
Instructions
- Make cooking broth. In a large stockpot, melt the butter with the olive oil over medium heat. Add the shallots and cook until shallots start to soften, about 5 minutes. Add the garlic and cook until fragrant, about 3 minutes more. Add the tomatoes, saffron, parsley, thyme, wine, and salt. Bring to a boil.
- Prep mussels. Meanwhile rinse the mussels in cold water to remove any sand or debris.
- Cook mussels. When wine mixture comes to a boil, add the mussels, stir well, then cover the pot, and cook over medium heat for 8-10 minutes, until all the mussels are opened (discard any that do not open). During the cooking time, shake the pot once or twice (with the lid on) to prevent burning.
- Serve. Pour the mussels and the sauce into a large bowl and serve hot with crusty bread.
Notes
- Recipe adapted from Ina Garten via the Food Network.
