Mussels with Saffron and Citrus

Easy
40min

Ingredients

1 1/4 cups Riesling
1 1/4 cups water
4 sprigs thyme
2 cloves garlic, smashed
4 lbs 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 black pepper
Toasted bread, for serving

Instructions

1. 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.

 

2. Pour the cooking liquid through a fine-mesh strainer into a large heatproof measuring cup. Clean the pot and return the cooking liquid to it, leaving behind any grit. Boil the cooking liquid until it is reduced to 1 1/2 cups, about 10 minutes.

 

3. Add the cream, saffron, and citrus zests and bring to a boil. Reduce the heat and simmer until slightly thickened, about 3 minutes. Add the butter and stir until melted, then return the mussels to the pot and heat through. Season with salt and pepper and serve with toasted bread.

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