The Secret Ingredient (Saffron): Mussels With Saffron And Tomatoes Recipe

1. 1

   Put the mussels in a large bowl full of water, a large handful of ice, and 2 tablespoons all-purpose flour. Allow to mussels to sit in the liquid for 1 hour, to disgorge any sand.

2. 2

   In a wide braising pan with high sides, melt the butter over medium heat. Add the shallots, and saute, stirring often, until softened, about 2 minutes. Add the stock, wine, or water, and the saffron. Rinse off the mussels, and add them and the tomatoes to the pot. Season with salt and pepper. Cover the pot, raise the head to medium-high, and cook until all the mussels are wide open, 5 to 7 minutes.

3. 3

   Take the pot off the heat, and stir in the cream. Serve with warm crusty baguette, or even over plain pearl couscous.

* Per serving · 4 servings · Values may vary.

No additional tips available.