Mussels with Saffron and Citrus

By DreiFromBK

Ingredients

• 1 1/4 cups Riesling
• 1 1/4 cups water
• 4 thyme sprigs
• 2 garlic cloves, smashed
• 4 pounds mussels, scrubbed
• 1/2 cup heavy cream
• 1/2 teaspoon saffron threads
• 1 1/2 teaspoons finely grated orange zest
• 1 1/2 teaspoons finely grated lemon zest
• 2 1/2 tablespoons cold unsalted butter
• Kosher salt
• Freshly ground pepper
• Grilled bread, for serving

Details

Servings 4
Cooking time 40mins
Adapted from foodandwine.com

Preparation

Step 1

In a large, wide saucepan, combine the wine, water, thyme and garlic and bring to a boil. Add the mussels, cover and cook over moderately high heat, shaking the pot a few times, until the mussels open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large bowl.

Pour the cooking liquid through a fine-mesh strainer into a large heatproof measuring cup. Wash the pot and pour in the cooking liquid, leaving behind any grit. Boil the cooking liquid until reduced to 1 1/2 cups, about 10 minutes.

Add the cream, saffron and citrus zests and bring to a boil. Reduce the heat and simmer until thickened slightly, about 3 minutes. Stir in the butter until melted, then stir in the mussels until heated through. Season with salt and pepper and serve with grilled bread.