| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 2 servings |
Ingredients
- 3 pounds cultivated mussels
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 cup chopped shallots (5 to 7 shallots)
- 1 1/2 tablespoons minced garlic (5 to 6 cloves)
- 1/2 cup chopped canned plum tomatoes, drained (4 ounces)
- 1/2 teaspoon good saffron threads
- 1/3 cup chopped flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 1 cup good white wine
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut.
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don’t burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
Reviews
Delicious my family had a feast!
Outstanding as written!!!
This recipe is so easy and delicious that your guests will rave that it’s better than restaurant fare. I agree with another reviewer who said, have plenty of crusty bread and a little salad on the side, and have the perfect meal!
This is a very easy and over the top delicious recipe! Be sure you have plenty of crusty bread to soak up the broth!
Excellent! My family and friends loved them!
Love this
I love this recipe. Everyone I have served this gift to love this recipe. I have yet to meet anyone who doesn’t like this recipe. No changes, unless you want extra sauce like I do, then you can add more Pinot Grigio. Don’t forget to serve lots of bread with it
My husband is on the Atkins Diet and I have made this once a week with PEI mussels and he loves it even without the bread.He thinks it is a real treat.Another winner from Ina.
Best mussel recipe. I used cherry tomatoes- worked fine. A bit salty- will not use it next time
So flavorful. Exactly what we wanted in the broth. So dippable!