Menú
Mussels with Saffron and Citrus
Recipe level:
- Easy
Cooking time:
- 40 MIN
Ingredients
- 1 1/4 cups Riesling.
- 1 1/4 cups water.
- 4 thyme sprigs.
- 2 garlic cloves, smashed.
- 4 pounds mussels, scrubbed.
- 1/2 cup heavy cream
- 1/2 teaspoon saffron threads.
- 1 1/2 teaspoons finely grated orange zest.
- 1 1/2 teaspoons finely grated lemon zest.
- 2 1/2 tablespoons cold unsalted butter.
- Kosher salt.
- Freshly ground pepper.
- Grilled bread, for serving
How to cook
- In a large, wide saucepan, combine the wine, water, thyme and garlic and
bring to a boil. Add the mussels, cover and cook over moderately high heat,
shaking the pot a few times, until the mussels open, about 3 minutes. Using a
slotted spoon, transfer the mussels to a large bowl. - Pour the cooking liquid through a fine-mesh strainer into a large heatproof
measuring cup. Wash the pot and pour in the cooking liquid, leaving behind
any grit. Boil the cooking liquid until reduced to 1 1/2 cups, about 10
minutes. - Add the cream, saffron and citrus zests and bring to a boil. Reduce the heat
and simmer until thickened slightly, about 3 minutes. Stir in the butter until
melted, then stir in the mussels until heated through. Season with salt and
pepper and serve with grilled bread.
