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SAFFRON MUSSELS Recipe | |
Seafood | |
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Ingredients:
4 lbs ( 2 kg) mussels (I used 3 lbs)1 tbsp ( 15 mL) butter (I used 2 tbsp) 1/4 to 1/2 cup ( 50 to 125 mL) finely chopped shallots (I used 1/2 cup) 1 cup ( 250 mL) dry white wine generous pinches of saffron threads or 1/4 to 1/2 tsp (1 to 2 mL) ground saffron
Directions:
1. Scrub mussels under cool running water and remove any beards. Discard mussels that won't close when gently tapped. 2. Heat butter in a large wide saucepan over medium heat. Add shallots and sauté for 5 minutes. Add wine and saffron. Boil gently, uncovered and stirring often, for 5 minutes. 3. Add mussels to pan, cover and boil gently, stirring occasionally until mussels open, about 5 to 6 minutes. Discard any mussels that have not opened. Makes 2 main-course servings Serve with crusty French bread.
Excellent!
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