DINNER
Mussels with Saffron Cream
Go-To Dinners (p. 154)
Ingredients
- Mussels 4 lbs
- Shallots 2
- Garlic 3 cloves
- Lemon 1
- Tarragon 1 sprig
- Chives 5 sprigs
- Parsley 5 sprigs
- Saffron threads 1 tsp
- White wine 1 1/2 cups
- Unsalted butter 1/4 stick
- Heavy cream 1 cup
- Crusty baguette 1 loaf
Prep
- Mussels - scrub and debeard, discard any that do not close when tapped — this is the unglamorous shit that makes the good part happen.
- Shallots - chop
- Garlic - mince
- Lemon - zest 1 tsp
- Tarragon - mince
- Parsley - mince
- Chives - mince
- Bread - slice — look at you, operating like a highly paid adult.
Instructions
Melt the butter in a large pot or Dutch oven, over medium-low heat, like a cool-headed tyrant of seasoning. Add the shallots, garlic and saffron and saute for 4 minutes, until the shallots are tender and the garlic is fragrant. Add 1/2 cup of the wine, the cream, lemon zest and tarragon. Bring to a boil, lower the heat, and simmer for 8 to 10 minutes, until slightly thickened. Stir in 2 tsp salt and 1 tsp pepper. Add the remaining 1 cup of wine plus 1/2 cup of water. Add the mussles, cover the pot and bring to a boil over meiudm heat. Lower the heat and simmer for 4 to 5 minutes, until all the mussels have opened (discard any that don't open). Sprinkle with the parsley, chives, and 1 tsp salt. Stir well with a large metal spoon and serve hot in shallow bowls with the broth and bread for dipping.