Mussels with Saffron and Mustard

Happy belated Thanksgiving!  For all of us foodies, this is the best holiday.  One that is dedicated to cooking all day and night to feast until your buttons pop and you don’t even have to feel guilty…I mean after all it is a holiday!  So therefore I have had a fabulous couple days of eating delicious food.  I was too busy enjoying all of our Thanksgiving traditional dishes to take pictures or worry about posting about them, but this dish I made before Thankgiving in order to stretch out my stomach in the sense of exercising before a marathon…I mean you have to train!  This recipe was from Thomas Keller’s Bouchon cookbook.  Thomas Keller is such a genius in the kitchen that I find myself wanting to cook all his recipes in order to get a glimpse of that, but for now I’ll start with this one!

Mussels with Saffron and Mustard

adapted from Thomas Keller’s Bouchon

  • 12 tablespoons (6 ounces unsalted butter)
  • 1/2 cup minced shallots
  • 24 cloves Garlic Confit (recipe follows)
  • 1 tablespoon plus 1 teaspoon minced thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 cup Dijon mustard
  • 2 cups dry white wine, such as sauvignon blanc
  • 4 pinches saffron threads
  • 4 pounds small mussels, preferably bouchot
  • 1/4 cup plus 2 tablespoons minced Italian parsley
  • Freshly ground black pepper

Melt the butter in a large pot over medium heat. Add the shallots, garlic, thyme, salt, and white pepper, reduce the heat to low, and cook gently for 1 to 2 minutes, or until fragrant. Add the mustard and wine and bring to a boil. Reduce the heat and simmer for a minute or two, then add the saffron, cover the pot, and remove from the heat. Let the broth steep for at least 5 minutes. (The broth can be allowed to sit for a few hours at room temperature.)

To Complete: Rinse the mussels under cold water; scrub them if necessary to clean them. Pull off and discard the beards.

Bring the broth to a simmer over high heat. Add the mussels and stir to combine. Cover and cook for about 2 minutes, or until the mussels have opened.

Toss the mussels with the parsley and a few grindings of black pepper. Serve immediately in large shallow bowls, with some crusty bread.

Garlic Confit

Makes 2 cups

  • 1 cup peeled garlic cloves (about 45 cloves)
  • About 2 cups canola oil

Cut off and discard the root ends of the garlic cloves. Place the cloves in a small saucepan and add enough oil to cover them by about 1 inch—none of the garlic cloves should be poking through the oil.

Place the saucepan on a diffuser over medium-low heat. The cloves should cook gently. Very small bubbles will come up through the oil, but the bubbles should not break the surface. Adjust the heat as necessary and move the pan to one side of the diffuser if it is cooking too quickly. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cool in the oil.

Refrigerate the garlic, submerged in the oil, for up to a month.

Explore posts in the same categories: seafood, Uncategorized

One Comment on “Mussels with Saffron and Mustard”

  1. Katie Says:

    I’m making this one this weekend! My mussels are frozen tho so hopefully that doesn’t affect it to much!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: