Quick Saffron Mussels Recipe

Quick Saffron Mussels

Every time I prepare this quick dinner, my husband asks why I don't make it more often. Don't forget the crusty bread.
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Ingredients

  • 6 tablespoons butter
  • 2 each shallots, thinly sliced
  • 1⁄2 teaspoon saffron threads, crushed
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1⁄2 cup heavy cream
  • 2 pounds mussels, well rinsed and debearded
  • 3 tablespoons italian flat leaf parsley, chopped
  • 1⁄2 teaspoon sea salt
  • 2 teaspoons freshly ground black pepper

Directions

  • In a large stockpot, melt the butter. Add the shallots, saffron and garlic. Sauté for about 6 minutes. Add the wine and cream and bring to a boil. Once the liquid comes to a boil, add the mussels, stir and cover. Cook for 3 minutes, or until the mussels open.
  • Add the parsley, salt and pepper. Stir gently. Serve in big bowls with crusty bread.

Ingredients

  • 6 tablespoons butter
  • 2 each shallots, thinly sliced
  • 1⁄2 teaspoon saffron threads, crushed
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 1⁄2 cup heavy cream
  • 2 pounds mussels, well rinsed and debearded
  • 3 tablespoons italian flat leaf parsley, chopped
  • 1⁄2 teaspoon sea salt
  • 2 teaspoons freshly ground black pepper

Directions

  • In a large stockpot, melt the butter. Add the shallots, saffron and garlic. Sauté for about 6 minutes. Add the wine and cream and bring to a boil. Once the liquid comes to a boil, add the mussels, stir and cover. Cook for 3 minutes, or until the mussels open.
  • Add the parsley, salt and pepper. Stir gently. Serve in big bowls with crusty bread.