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

• 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

• Enjoy!