1 cup chopped canned plum tomatoes, drained (8 oz)
3/4 cup chopped flat-leaf parsley
1/4 fresh thyme leaves
2 cups good white wine
4 teaspoons kosher salt
2 teaspoons freshly ground pepper
Instructions
To clean the mussels, put them in a large bowl with 4 quarts of
water and the flour and soak for 30 minutes, or until the mussels
disgorge any sand. Drain the mussels, then remove the beard from
each with your fingers. If they're dirty, scrub the mussels with a
brush under runnign water. Discard any mussels whose shells are
tightly shut. Soak the saffron in 1/4 cup hot tap water for 15
minutes and set aside.
In a large (12-qt) nonaluminum stockpot, heat the butter and olive
oil over medium heat. Add the shallots and cook for 5 minutes;
then add the garlic and cook for 3 more minutes, or until the
shallots are translucent. Add the saffron with the soaking water,
the tomatoes, parsley, thyme, wine, salt, and pepper. Bring to a
boil.
Add the mussels, stir well, then cover the pot. Cook over med heat
for 8-10 minutes until all the mussels are opened. Discard any that
do not open. Put the lid on, shake once or twice to be sure the
mussels dont burn on the bottom. Pour the mussels and the sauce
into a large bowl and serve hot.
Originally Submitted
8/17/2014
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