-
1
Clean and debeard mussels Holding mussels under cool running water, scrub with a stiff sponge (or vegetable brush); then debeard: Grip the tough fibers extending from shell and pull to remove (discard beards).
-
2
Prepare cooking liquid Steep the saffron in the wine for 10 minutes.
-
3
(Saffron is soluble in water, not fat, so it wont release its color or flavor if added directly to the butter.)
-
4
Meanwhile, melt the butter over medium-high heat in a shallow stockpot.
-
5
Once its foamy, add the shallots, garlic, and 1/2 teaspoon salt.
-
6
Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep the garlic from scorching.
-
7
Pour in the wine and saffron, then add the tomatoes and return to a simmer, stirring once or twice.
-
8
Steam mussels Add the mussels and cover tightly.
-
9
Cook until all the mussels open, about 6 minutes, stirring once about halfway through.
-
10
Discard any unopened mussels.
-
11
(If using wild mussels, strain broth through a cheeseclothlined sieve to remove any sand, if necessary.)
-
12
Taste the broth and season with salt and pepper.
-
13
Serve Sprinkle with parsley before ladling the mussels and broth into bowls.
-
14
Wild mussels will have a more pronounced taste than farmed mussels, but can be more challenging to clean (they are worth the extra effort).
-
15
When buying, avoid those with cracked shells or a strong odor.
-
16
Its best to buy mussels the day you plan to cook them; store on a damp cloth in the refrigerator, in a covered container.
