Recipe: Mussels with Saffron and Mustard

Mussels with Saffron and Mustard
Moules Au Safran Et A La Moutrade
By Bouchon
Make 4 servings

Ingredients:
12 Tsp (6 oz) Unsalted Butter
1/2 Cup Minced Shallots
24 cloves Garlic Confit
1 Tsp + 1 tsp Minced Thyme
1/2 tsp Kosher Salt
1/4 tsp Fresh Ground White Pepper
1/4 cup Dijon Mustard
2 cups Dry White Wine such as Sauvignon Blanc
4 pinches Saffron Threads

4 lbs Small Mussels
1/4 cup + 2 Tsp Minced Italian Parsley
Freshly Grounded Black Pepper

Method:

  1. Melt 12 Tsp or 6oz of unsalted butter in a large pot over medium heat.
  2. Add 1/2 cup of minced shallots, 24 cloves of garlic confit, 1 Tsp of thyme, 1/2tsp of salt and a 1/4tsp of white pepper and reduce the heat to low.
  3. Cook gently for 1 to 2 minutes or until fragrant.
  4. Add 1/4cup of Dijon Mustard and 2 cups of wine and bring to a boil.
  5. Reduce the heat and simmer for 1 to 2 minutes
  6. Add 4 pinches of saffron and cover the pot.
  7. Remove from heat.
  8. Let the broths steep for at least 5 minutes up to few hours in room temperature.

  10. Rinse the mussels under cold water.
  11. Scrub if necessary to clean.
  12. Bring broth to a simmer over high heat.
  13. Add the mussels and stir or combine.
  14. Cover and cook for about 2 minutes or until the mussels have opened.
  15. Toss the mussels with the parsley and a few grindings of black pepper.
  16. Serve immediately in large shallow bowls with some crusty bread.

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