Saffron and White Wine Mussels
Author note: Simple and satisfying, these mussels cooked with saffron and white wine are easy enough for a weeknight but also memorable enough for a dinner party. Saffron and lemon zest adds dimensions of flavor while butter finishes it with a layer of creaminess.
1/4 teaspoon saffron threads
1 1/2 cups Pinot Grigio
1 cup fish stock
4 tablespoons unsalted butter
3 garlic cloves, chopped
1/2 cup shallots, diced
1 teaspoon kosher salt
2 pounds mussels
zest of 1 lemon
fresh parsley, chopped
- Place the wine, stock and saffron into a bowl. Let the saffron infuse the wine mixture for 15 minutes.
- Place 3 tablespoons of butter into a large saucepan. Once the butter is melted, add the garlic, shallots and 1/2 teaspoon salt. Sauté for 2-3 minutes, or until the shallots are softened.
- Deglaze the pan with the white wine saffron mixture. Add the remaining 1/2 teaspoon kosher salt. Continue to cook the mixture until the wine begins to boil.
- Add the mussels and stir well to combine. Cover the pan with a lid and cook for 5 minutes, or until all the mussels opened. Open the lid once to stir the mussels.
- After five minutes, remove the lid. Ladle the cooked mussels into individual bowls (discard any mussels that have not opened).
- Add the reaming two tablespoons of butter and the lemon zest to the cooking liquid. Stir to melt the butter.
- Ladle the pan sauce over the mussels. Top with parsley and serve with crusty bread.