My husband and I like to help out with the holiday cooking no matter where we are or with whom we are spending time. Knowing that my husband’s father has an affinity for mussels, we thought it would be nice to have some hot and ready for him when he got home from work on Christmas Eve. I absolutely love this recipe; it only takes about 30 minutes from start to finish. Easy prep and easy execution!
4 llbs cultivated mussels
3 tbsp unsalted butter
2 tbsp good olive oil
1 cup chopped shallots (3-5 larger shallots)
1 1/2 tbsp minced garlic (5 to 6 cloves)
1 – 1 ½ cup chopped canned plum tomatoes (depends on how “tomato-y” you like your sauce – to make more of a strict white wine sauce, drain the tomato liquid from the tomato can)
1/2 tsp good saffron threads (OR if you must, sub with turmeric)
1/2 cup chopped flat-leaf parsley
1 tbsp fresh thyme leaves
1 1/2 cup good white wine
2 tsp kosher salt
1 tsp freshly ground black pepper
In a large stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes followed by the garlic for another 3 minutes. At this point, the shallots should be translucent. Then, add in the tomatoes, saffron, parsley, thyme, wine, salt, and pepper and bring to a boil.
Once boiling, throw in the mussels, stir well coating the shells in the sauce, and cover the pot. Cook the mussels over medium heat for 8 to 10 minutes. Then, peek into the pot and check to see if the mussels are open. If they are ready to go, shake the pot once or twice (with the lid back on) to be sure the mussels didn’t burn to the bottom of the pot. Pour the mussels and the sauce into a large bowl and serve hot with a French baguette. Be sure to discard any mussels that did not open or smell funny!