Mussels in Saffron White Wine

Nothing like a big bowl of mussels to bring everyone to the table! It’s really all about the broth in mussels for me. I love to use Prince Edward Island mussels. They are sold at most grocery stores and seafood shops. This broth though…..Drinkable… Lots of olive oil, white wine, garlic, shallots, a pinch of red pepper flakes, lemon, saffron, parsley and butter. Make extra crusty bread to soak up alllll the broth! It’s just so good!!

Ingredients

• 2 1/2-3 lbs cleaned mussels
• 1/4 cup olive oil
• 4-5 garlic cloves, peeled and sliced
• 1 1/2 cups dry white wine
• 1/2 lemon juiced
• 1 pinch saffron
• red pepper flakes
• salt and black pepper
• 1/4 cup flat leaf parsley
• 4 tbsp butter
• crusty warm bread

Directions

In a large bowl pour in all the mussels and fill with cold water, scrub and clean all the mussels and debeard if they need to. Usually they come cleaned, but sometimes there’s just little hairs that are on the edge of the mussels, remove them. Also make sure they are all all closed and none are broken or open, if they are discard them.

In a large pot over medium heat, add the olive oil, shallots, garlic and red pepper flakes. Heat just until translucent. Then add in the mussels, white wine, lemon juice and saffron. Cover and let steam for about 10-15 minutes until all the mussels have opened. If some have not opened discard. But once they are all opened spoon mussels into a large serving bowl. Add the butter and parsley to the broth and season again with salt and pepper if needed. Let the butter just melt and then pour over the mussels. Serve with warm crusty or grilled bread. Enjoy!!