STEAMED MUSSELS WITH WINE AND SAFFRON

Steamed Mussels with Wine and Saffron image

Yield Serves 4

Number Of Ingredients 9

3 pounds fresh mussels
1 large pinch of saffron (about 30 threads)
3/4 cup dry white wine
2 tablespoons unsalted butter
2 medium shallots, thinly sliced (about 1/2 cup)
2 garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
2 medium tomatoes, coarsely chopped (about 2 cups)
1/4 cup coarsely chopped fresh flat-leaf parsley

Steps:

Clean and debeard mussels Holding mussels under cool running water, scrub with a stiff sponge (or vegetable brush); then debeard: Grip the tough fibers extending from shell and pull to remove (discard beards).
Prepare cooking liquid Steep the saffron in the wine for 10 minutes. (Saffron is soluble in water, not fat, so it won't release its color or flavor if added directly to the butter.) Meanwhile, melt the butter over medium-high heat in a shallow stockpot. Once it's foamy, add the shallots, garlic, and 1/2 teaspoon salt. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep the garlic from scorching. Pour in the wine and saffron, then add the tomatoes and return to a simmer, stirring once or twice.
Steam mussels Add the mussels and cover tightly. Cook until all the mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. (If using wild mussels, strain broth through a cheeseclothlined sieve to remove any sand, if necessary.) Taste the broth and season with salt and pepper.
Serve Sprinkle with parsley before ladling the mussels and broth into bowls.
Ingredients
Wild mussels will have a more pronounced taste than farmed mussels, but can be more challenging to clean (they are worth the extra effort). When buying, avoid those with cracked shells or a strong odor. It's best to buy mussels the day you plan to cook them; store on a damp cloth in the refrigerator, in a covered container.