Mussels and saffron; sounds a little fancy, right? Well, it couldn’t be simpler to prepare.
These mussels are steamed in a flavorful broth of shallots, garlic, crushed tomatoes and plenty of white wine. A pinch of saffron really elevates this dish, and the parsley adds the perfect herbaceous freshness to finish things off.
That beautiful broth is just asking for some grilled bread to sop it up. The bread-broth action is definitely my favorite part.
- ¾ C dry white wine (I used Pinot Grigio)
- 1 large pinch of saffron
- 1T butter
- 1 large shallot, finely chopped
- 1-2 cloves garlic, minced
- 4 whole canned tomatoes, removed from juices
- 2lbs mussels, scrubbed and debearded
- Kosher salt and pepper
- ¼ cup loosely packed parsley, chopped
- Grilled crusty Italian or French bread (gluten free, if desired), for serving*
Add the saffron to the wine and allow it to steep while preparing the other ingredients. Heat a large, heavy bottomed pot over medium heat. Melt butter in the pan. Add in shallots, season with salt and pepper, and sauté 2-3 minutes or until translucent. Add garlic and sauté for 15-30 seconds. Add wine, bring to a boil over high heat for about a minute or until slightly reduced. Add tomatoes, season with salt and pepper, reduce heat and allow the mixture to simmer for about 5 minutes. Add in mussels, cover and allow to steam over medium heat for about 5-8 minutes or until mussels have just opened (discard any that don’t). Taste broth for seasoning and adjust, if needed. Stir in parsley and serve with grilled bread. Enjoy.
*NOTE: To prepare the bread, heat a grill pan or outdoor grill over medium-high heat. Cut bread into ½ inch-thick slices. Drizzle bread with extra virgin olive oil and season lightly with chunky sea salt. Grill for about 1 minute per side or until charred. If using a grill pan, place a pan over the bread to weigh down the bread slightly and encourage grill marks.