The world’s most expensive spice, saffron, is divinely combined here with one of the cheapest fresh seafoods, mussels.
Saffron mussels
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PREP TIME
10 min
Makes
2 main-course servings
* PLUS Cooking time: 15 minutes
Ingredients
- 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
Instructions
- 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.
Nutrition (per serving)
- Calories
- 164,
- Protein
- 16 g,
- Carbohydrates
- 7 g,
- Fat
- 5.8 g,
