Mussels in White Wine

By Arnette

Ingredients

• 6 1/2 pounds cultivated mussels
• 2/3 cup all-purpose flour
• 1 tsp. saffron threads
• 5 tbps. unsalted butter
• 3 tbsp. olive oil
• 2 cups chopped shallots (10 to 15)
• 1/3 cup minced garlic (12 t0 15 cloves)
• 1 can chopped canned plum tomatoes, drained (8 oz.)
• 3/4 cup chopped flat-leaf parsely
• 1/4 cup fresh thyme leaves
• 2 cups white wine
• 4 tsp. kosher salt
• 2 tsp. freshly ground black pepper

Details

Servings 6

Preparation

Step 1

To clean the mussels, put them in a large bowl with 4 quarts of water and the flour and soak for 30 minutes. Drain the mussels, then remove the "beard" from each with your fingers. If they're scrub the mussels with a brush under running water. Discrd any mussel whose shells aren't tightly shut. Soak the saffron in 1/4 cup hot tap water for 15 minutes and set aside.

In a large (12 quart) nonaluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes: then add the garlic and cook for 3 minutes, or until the shallots are translucent. Add the saffron with the osakingn water, he tomatoes, parsley, thyme, wine, salt and pepper. Bring to a boil.

Add the mussels, stir will, then cover the pot,and cook over medium heat for 8 t0o 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once to twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.