Mussels in Saffron and White Wine Broth
Keeping with the French bistro theme, I made mussels several weeks ago.Â White wine, garlic and mussels….mmm…nothing is more delicious!Â I decided to try this recipe because I was intrigued by the addition of saffron and a touch of half and half to a more traditional white wine base.Â It was a delicious combo — definitely worthy of some crusty bread for dipping into the broth!
Below are some tips on how to prepare mussels…
- Mussels must be thoroughly cleaned and rinsed several times before cooking.
- Wild mussels will need to be scrubbed with a stiff brush to remove any barnacles, sand or grit and their beard must also be removed. This can be done by giving the beard a forceful tug with your fingers and pulling it away or by cutting it off with a small and sharp knife.
- Rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.
- Farmed mussels will have already been prepared for cooking and it will suffice to just give them a quick rinse under a running tap of cold water.
Mussels are super quick and easy to make and are always a crowd pleaser!
Mussels in Saffron & White Wine Broth
The Culinary Institute of America
- 2 teaspoons butter
- 3 garlic cloves, chopped
- 1 cup dry white wine
- 2 tablespoons half and half
- 2 1/2 teaspoons saffron threads
- 1 cup clam juice
- 4 scallions, thinly sliced
- 3 tomatoes, seeded, and chopped
- 3 tablespoons lemon juice
- 8 pounds mussels, scrubbed and debearded
- 2 1/2 tablespoons chives, chopped
Melt the butter in a large pot, then add the garlic. SautÃ© until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon 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 eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.