Moules au Safran with a Twist

Ingredients

• 2 pounds (900g) fresh mussels 2 pounds (900g) fresh mussels
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 10g (Sugars: 1g)
• Protein: 24g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the mussels by scrubbing them under cold water and removing any beards or debris. Discard any mussels that are open or damaged.
2. 2.
   In a large pot, melt the butter and olive oil over medium heat. Add the minced garlic and chopped shallots, and sauté until fragrant and translucent.
3. 3.
   Add the white wine, fish or vegetable broth, and saffron threads to the pot. Bring the mixture to a simmer.
4. 4.
   Gently add the cleaned mussels to the pot and cover with a lid. Cook for about 5-7 minutes, or until the mussels have opened.
5. 5.
   Using a slotted spoon, transfer the cooked mussels to a serving bowl, discarding any that have not opened.
6. 6.
   Increase the heat to high and reduce the cooking liquid by half. Stir in the heavy cream and season with salt and pepper to taste.
7. 7.
   Pour the saffron-infused broth over the mussels in the serving bowl. Garnish with fresh parsley.
8. 8.
   Serve immediately with crusty bread to soak up the flavorful broth.

Treat your ingredients with care...

• Mussels — Make sure to discard any mussels that are cracked or do not close when tapped. Scrub them well under cold water to remove any sand or debris.
• Saffron threads — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• Serve the mussels immediately after cooking to ensure they are at their best.
• Use a large pot with a tight-fitting lid to allow the mussels to steam properly.
• If you prefer a thicker broth, you can add a slurry of cornstarch and water to the cooking liquid and simmer until thickened.

Serving advice

Serve the Moules au Safran as a main course with a side of crusty bread to soak up the flavorful broth. Accompany it with a crisp green salad for a complete and satisfying meal.

Presentation advice

Present the mussels in a large serving bowl, garnished with fresh parsley. The vibrant golden broth and the beautiful shells of the mussels will create an eye-catching display.