Mussels with Saffron and Tomatoes
Tender mussels steam with saffron, tomatoes, shallots and cream for a briny, fragrant bowl with plenty of sauce for bread or couscous.
Prep 15 min · Cook 8 min · Total 1 hr 23 min · Makes 4 servings
Ingredients
- 4 pounds mussels
- 2 tablespoons unsalted butter
- 2 large shallots, finely diced
- 1/2 cup low-sodium chicken stock, dry white wine, or water
- 1 teaspoon saffron
- 1 pint grape tomatoes, halved
- Kosher salt
- Freshly cracked black pepper
- 2/3 cup heavy cream
Directions
- Place the mussels in a large bowl with enough water to cover, a generous handful of ice, and 2 tablespoons all-purpose flour. Leave them there for 1 hour so they can release any sand.
- Set a wide, high-sided braising pan over medium heat and melt the butter. Stir in the shallots and cook, stirring frequently, until they are tender, about 2 minutes.
- Pour in the stock, wine, or water, then add the saffron. Rinse the mussels well, then add them to the pot along with the tomatoes. Sprinkle with salt and pepper.
- Cover the pot, turn the heat up to medium-high, and cook until the mussels have opened fully, 5 to 7 minutes. Remove the pan from the heat and stir in the cream. Serve with warm crusty baguette, or spooned over plain pearl couscous.