Updated Nov 24, 2014Chatelaine
- Scrub mussels under cool running water and remove any beards. Discard mussels that won’t close when gently tapped.
- Heat butter in a large wide saucepan over medium heat. Add shallots and sauté for 5 minutes. Add wine and saffron. Boil gently, uncovered and stirring often, for 5 minutes.
- Add mussels to pan, cover and boil gently, stirring occasionally until mussels open, about 5 to 6 minutes. Discard any mussels that have not opened.
The world’s most expensive spice, saffron, is divinely combined here with one of the cheapest fresh seafoods, mussels.