STEAMED MUSSELS WWITH SAFFRON MUSTARD SAUCE

STEAMED MUSSELS WWITH SAFFRON MUSTARD SAUCE image

Yield 4

Number Of Ingredients 9

2 cups fish stock or bottled clam juice
1 cup dry white wine
1 large onion, chopped
1 T Dijon mustard
1 large garlic clove, minced
1/4 tsp powdered saffron
1/4 cup olive oil
1 pound mussels, scrubbed, debearded
3 T minced fresh parsley

Steps:

Simmer first 3 ingredients in heavy wide saucepan for 15 minutes. whisk mustard, garlic and saffron in small bow. Gradually add oil, whisking until thick. thin with 1 T stock mixture. Strain remaining stock mixture. (Can be prepared 1 day ahead. Cover stock and mustard saucd separately and refrigerate.) Bring stock mixture to boil in heavy wide saucepan. Stir 1 1/2 T mustard sauce into stock. Add mussels. Cover and cook until shells open, about 5 minutes. Divide mussels between 2 bowls. Stir parsley into mussel cooking liquid. Season with salt and pepper. Pour over mussels. Drizzle mussels with mustard sauce and serve.