2 pounds mussels
Clean mussels. Discard any that are not tightly closed. Cook and stir shallots and garlic in oil in Dutch oven over medium heat until shallots are tender.
Stir in wine and saffron. Heat wine mixture to boiling; add mussels. Cover and boil until mussels open, 3 to 5 minutes.
Remove mussels to bowl with slotted spoon; keep warm. Cook remaining liquid in pan over high heat until slightly thickened, about 5 minutes. Pour sauce over mussels. Sprinkle with parsley.
Serve with French bread.
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