The local fishmonger had fresh mussels this morning! On this cold rainy January day in Los Angeles, a bowl of steaming mussels in delicious garlic broth is sure to cure any lingering seasonal melancholy.
Mussels with Saffron
Makes 2 servings
- 1.5 lb mussel
- 8 cloves minced garlic
- 1 cup chopped sweet onion (I would’ve preferred shallots but didn’t have them at hand)
- 4 threads of saffron
- 1 pinch sea salt
- 2 Tsp unsalted butter
- 2 Tsp olive oil
- 1 cup tasty Sauvignon blanc
- 1 Tsp chopped flat leave parsley
- To clean the mussels, put them in a large bowl covered with cold water and soak for 30 minutes, or until the mussels discard any sand.
- Remove the “mussel beard” by holding the mussel in one hand and pulling the “beard” upward and outward in one sweep motion. Scrub the mussel shells with a brush under running water.
- In a large pan, heat butter and olive oil over medium heat
- Add the sweet onion and cook until translucent
- Add garlic, saffron, wine; a pinch of salt to taste
- Bring the yummy broth to a boil
- Add the mussels, stir well, then cover the pot
- This is when I watch the covered pan with great anticipation
- Cook over medium heat for 8-10 minutes until mussels are opened
- Discard any mussels that have not opened, as these were dead mussels before preparation
- Pour into a bowl and sprinkle with chopped parsley
- Be sure to have bread and a good bottle of Sauvignon blanc to pair with this bowl of aromatic goodness