Caroline Kopp
Yield
Makes 6 servings

How to Make It

Step 1

Remove beards on mussels, and scrub shells with a brush. Discard any opened or cracked mussels.

Step 2

Melt butter in a large saucepan; add shallots and garlic. Sauté 3 minutes or until translucent. Add wine; bring to a boil. Add mussels; cover and cook 5 minutes, shaking saucepan occasionally. Remove mussels with a slotted spoon when they open, discarding any that remain closed; set aside.

Step 3

Add fish stock and next 6 ingredients to saucepan; simmer, uncovered, 15 minutes over medium heat. Strain, separately reserving both cooking liquid and vegetables. Discard bay leaf.

Step 4

Add saffron to 1 tablespoon warm water; cover and steep 2 minutes.

Step 5

Heat cream in a saucepan over medium heat until very warm (do not boil). Add saffron mixture to cream. Stir in reserved cooking liquid, salt, and pepper.

Step 6

Remove half of mussels from shells. Spoon vegetables evenly into shallow serving bowls. Place 3 shelled mussels and 3 unshelled mussels on top of vegetables. Ladle warm broth over vegetables and mussels. Serve immediately.

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