Name: Mussels in Saffron and White Wine Broth
Cook time: 25 minutes
Yield: Makes 8 servings
Ingredients: 2 teaspoons butter; 3 garlic cloves, chopped; 1 cup dry white wine; 2 tablespoons half and half; 2 1/2 teaspoons saffron threads; 1 cup clam juice; 4 scallions, thinly sliced; 3 tomatoes, seeded, and chopped; 3 tablespoons lemon juice; 8 pounds mussels, scrubbed and debearded; 2 1/2 tablespoons chives, chopped

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Mussels in Saffron and White Wine BrothCIA/Keith Ferris

This recipe is one of the simplest and most delectable recipes in the book. The flavor of the mussels pairs beautifully with the unique flavor that the saffron imparts to the broth. You will find yourself making this recipe again and again.

Focus on: Cleaning Mussels

Hold the mussel under cold running water. Use a brush with stiff bristles to thoroughly scrub the mussel and remove grit, sand, and mud from the shell's exterior. Mussels—especially non-farmed ones—often have a dark, shaggy beard extending from each shell. Remove them for a neater appearance in the finished dish. After scrubbing a mussel, pull the beard away from the shell until taut, and then pull the beard down sharply toward the dark hinge. It will snap away easily. Removing its beard will kill the mussel, so perform this step just before cooking.

Recipe notes

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Recipe notes

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