Reviews (2) Add Rating & Review 35 Ratings 5 star values: 9 4 star values: 8 3 star values: 11 2 star values: 7 1 star values: 0 Martha Stewart Member Rating: 5 stars 02/21/2016 Besides doubling the garlic I followed the recipe and it came out perfect! Super tasty and extremely easy to make. Martha Stewart Member Rating: Unrated 01/11/2013 A really great dish. Now my "go to" recipe for mussels. Simple, easy. Mussels were very tender and the flavor was wonderful. My old recipe, Belgian-style "marinier," just won't cut it now. Thank You!
Back to Steamed Mussels with Wine and Saffron All Reviews for Steamed Mussels with Wine and Saffron - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 steamed-mussels-with-wine-and-saffron-mscs108.jpg
Ingredients Ingredient Checklist 3 pounds fresh mussels 1 large pinch saffron (about 30 threads) 3/4 cup dry white wine 2 tablespoons unsalted butter 2 medium shallots, thinly sliced (about 1/2 cup) 2 garlic cloves, thinly sliced Coarse salt and freshly ground pepper 2 medium tomatoes, coarsely chopped (about 2 cups) 1/4 cup coarsely chopped fresh flat leaf parsley
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 steamed-mussels-with-wine-and-saffron-mscs108.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
steamed-mussels-with-wine-and-saffron-mscs108.jpg
steamed-mussels-with-wine-and-saffron-mscs108.jpg
Ingredients
Ingredients
- 3 pounds fresh mussels 1 large pinch saffron (about 30 threads) 3/4 cup dry white wine 2 tablespoons unsalted butter 2 medium shallots, thinly sliced (about 1/2 cup) 2 garlic cloves, thinly sliced Coarse salt and freshly ground pepper 2 medium tomatoes, coarsely chopped (about 2 cups) 1/4 cup coarsely chopped fresh flat leaf parsley
Directions
Holding mussels under cool running water, scrub with a stiff sponge or vegetable brush, then debeard: grip the tough fibers extending from the shell and pull to remove. Discard beards.
Steep saffron in wine for 10 minutes. (Saffron is soluble in water, not fat, so it won’t release its color or flavor if added directly to the butter.) Meanwhile, melt butter over medium-high heat in a shallow stockpot. Once it’s foamy, add shallots, garlic, and 1/2 teaspoon salt. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep garlic from scorching. Pour in wine and saffron, then add tomatoes and return to a simmer, stirring once or twice.
Add mussels and cover tightly. Cook until all mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary. Taste the broth and season with salt and pepper.
Sprinkle with parsley before ladling mussels and broth into bowls.
Reviews (2)
Add Rating & Review 35 Ratings 5 star values: 9 4 star values: 8 3 star values: 11 2 star values: 7 1 star values: 0
Martha Stewart Member Rating: 5 stars 02/21/2016 Besides doubling the garlic I followed the recipe and it came out perfect! Super tasty and extremely easy to make. Martha Stewart Member Rating: Unrated 01/11/2013 A really great dish. Now my "go to" recipe for mussels. Simple, easy. Mussels were very tender and the flavor was wonderful. My old recipe, Belgian-style "marinier," just won't cut it now. Thank You!
Reviews (2)
Add Rating & Review 35 Ratings 5 star values: 9 4 star values: 8 3 star values: 11 2 star values: 7 1 star values: 0
Add Rating & Review
35 Ratings 5 star values: 9 4 star values: 8 3 star values: 11 2 star values: 7 1 star values: 0
35 Ratings 5 star values: 9 4 star values: 8 3 star values: 11 2 star values: 7 1 star values: 0
35 Ratings 5 star values: 9 4 star values: 8 3 star values: 11 2 star values: 7 1 star values: 0
5 star values: 9 4 star values: 8 3 star values: 11 2 star values: 7 1 star values: 0
Martha Stewart Member Rating: 5 stars 02/21/2016 Besides doubling the garlic I followed the recipe and it came out perfect! Super tasty and extremely easy to make. Martha Stewart Member Rating: Unrated 01/11/2013 A really great dish. Now my "go to" recipe for mussels. Simple, easy. Mussels were very tender and the flavor was wonderful. My old recipe, Belgian-style "marinier," just won't cut it now. Thank You!Martha Stewart Member
Rating: 5 stars 02/21/2016
Besides doubling the garlic I followed the recipe and it came out perfect! Super tasty and extremely easy to make.
Rating: 5 stars
Rating: Unrated 01/11/2013
A really great dish. Now my “go to” recipe for mussels. Simple, easy. Mussels were very tender and the flavor was wonderful. My old recipe, Belgian-style “marinier,” just won’t cut it now. Thank You!
Rating: Unrated
All Reviews for Steamed Mussels with Wine and Saffron
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Steamed Mussels with Wine and Saffron
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
