Mussels make a quick and versatile dish that can impress your most finicky of guests. A tip on selecting the shellfish for freshness: Not all mussels with open shells are to be avoided. Squeeze the shell together and wait a few seconds. If the shell closes it’s alive. If it doesn’t close, it’s dead and should not be eaten.
- 2 lbs mussels,scrubbed and debearded
- 2-3 cloves garlic, smashed to paste
- 2 shallots,diced small
- 2 Tablespoon olive oil
- 2 Tablespoon butter
- 2 Cup dry white wine
- 2 Tablespoon chopped fresh parsley
- 1 generous pinch saffron threads
- 2 Tablespoon heavy cream (or to taste)
- Salt and freshly ground black pepper
Heat the oil and butter in a large heavy bottomed pot.
Add the shallots and garlic and cook until shallots soften, about 5-7 minutes.
Turn the heat to medium-low, cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
Remove the mussels with a slotted spoon to a large bowl and cover loosely with foil.
Bring the cooking liquid to a simmer and whisk in the the cream and saffron. Season with salt and pepper, to taste and allow to simmer together for about 5 minutes.
Return mussels to the pot with the broth and serve immediately with crusty bread and chilled glass of white wine.