Description
Mediterranean-inspired mussels with saffron cream bring coastal elegance to home kitchens. Ina Garten’s classic recipe offers rich flavors and simple sophistication, inviting you to savor pristine seafood with French-style finesse.
Ingredients
Scale
- 4 lbs (1.8 kg) fresh mussels, scrubbed and debearded
- 1.5 cups dry white wine, such as Pinot Grigio
- 1 cup heavy cream
- 2 tbsps (¼ stick) unsalted butter
- ½ cup chopped shallots (2 shallots)
- 1 tbsp minced garlic (3 cloves)
- 1 tsp saffron threads
- 1 tsp grated lemon zest
- 2 tsps minced fresh tarragon leaves
- 2 tbsps minced fresh parsley
- 2 tbsps minced fresh chives
- Kosher salt
- Freshly ground black pepper
- Crusty baguette, for serving
Instructions
- Aromatics Preparation: Heat a spacious 12-inch pot over medium-low, melting butter and introducing shallots, garlic, and saffron threads. Sauté these fragrant ingredients until shallots become translucent and garlic releases its enticing aroma, approximately 4 minutes.
- Sauce Development: Integrate white wine, heavy cream, lemon zest, and tarragon into the pot. Boost heat to create a gentle boil, then reduce to a simmer. Allow the liquid to reduce and thicken for 8-10 minutes, developing a rich flavor profile. Season with salt and black pepper to enhance depth.
- Mussel Cooking: Pour remaining wine and water into the pot, then carefully add cleaned mussels. Cover with a tight lid, increase heat to medium for a robust boil, then immediately reduce to a gentle simmer. Cook 4-5 minutes, observing shells as they open. Discard any unopened mussels to ensure food safety.
- Final Presentation: Garnish the dish with freshly chopped parsley and chives. Adjust seasoning with an extra pinch of salt. Transfer mussels and aromatic broth into shallow serving bowls, accompanied by crusty baguette slices to capture every delectable drop of the luxurious sauce.
Notes
- Mussel Freshness Check: Ensure all mussels are tightly closed before cooking and discard any that remain open before cooking or closed after cooking to prevent foodborne illness.
- Saffron Splurge: Use high-quality saffron threads for authentic flavor; a little goes a long way, so measure carefully and toast briefly to intensify its aromatic profile.
- Wine Selection Matters: Choose a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio that complements the seafood’s delicate flavor without overpowering the saffron cream.
- Quick Cooking Technique: Cook mussels precisely 4-5 minutes to avoid rubbery texture; overcooking will toughen the shellfish and diminish its natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 90 mg