Mussels with Saffron and Mustard – Recipe adapted from Thomas Keller’s recipe in Bouchon

By polloazul

Ingredients

• 12 tablespoons unsalted butter
• 1/2 cup minced shallots
• 1 head garlic, cloves peeled and minced (original recipe calls for 24 cloves Garlic Confit)
• 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
• 4 pinches of saffron threads
• 4 pounds small mussels
• 1/2 cup plus 2 tablespoons minced Italian parsley
• Freshly ground black pepper

Preparation

Step 1

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.

Rinse the mussels under cold water; scrub clean and pull off and discard any beards. Bring the broth to a simmer over high heat. Add the mussels and stir to combine. Cover and cook for 2 minutes, or until the mussels have opened. Toss the mussels with the parsley and some ground black pepper. Serve immediately (or sooner if possible).