EATS: Mussels with Saffron

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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

 Ingredients:

  •  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

Steps:

  • 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

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  • 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

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  • Enjoy!

About Monki

I am a mother, a wife, a physician and a scientist. This is a life style blog about recipe ideas to try out, fun events to check out, being a career woman, health concerns, parenting doubts and triumph, and all the silly and loving moments in between.
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2 Responses to EATS: Mussels with Saffron

  1. ziebler says:

    After boiling the fresh mussels discard any that have not opened, as these were dead mussels before preparation. -LGM

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