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2 kg mussels
1 tbsp butter
1/4 to 1/2 cup finely chopped shallots
1 cup dry white wine
generous pinches saffron threads, or 1/4 to 1/2 tsp ground saffron
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.
Calories 164, Protein 16g, Carbohydrates 7g, Fat 5.8g.
The world's most expensive spice, saffron, is divinely combined here with one of the cheapest fresh seafoods, mussels.