Although I love mussels, I never made them prior to this, as I assumed that they were both expensive and time-consuming to prepare. As it turns out, I was wrong in both of my assumptions. Two pounds of mussels costs about six bucks at Wegmans, while preparing them required a mere 20 minutes of my time.
For whatever reason, I decided to give mussels a go on New Years Eve. My goal was to have a classy, yet relaxing night in with my mom, brother, and Dan. Mussels ended up being an excellent way to make that goal a reality, as they added the perfect amount of elegance to an otherwise low-key evening.
Sadly, Dan couldn’t try them due to his very unfortunate shellfish allergy. My mom and brother, however, raved about them. And, that says something considering that my mom claimed to have not liked mussels prior to the version I cooked up.
P.S. If, similar to me only a week ago, you’re clueless about what saffron is, be sure to check out this short, but sweet article here.
P.P.S. Shoutout to my momma for being my guest photographer since I forgot my camera like a goon. :)
Note: This recipe yields four servings.
What you’ll need:
- 1 large pinch saffron
- 1 cup dry white wine
- 2 tbsp. butter
- 1 large or 2 small shallots, chopped
- 2 garlic cloves, chopped
- 1 can diced tomatoes
- 1/4 lb. cured chorizo, chopped
- Cracked black pepper to taste
- Himalayan salt to taste
- 2 lb. mussels, cleaned and debearded
- 1/4 cup fresh parsley, chopped
- 1 loaf French bread, cut into fourths and lightly toasted
What you’ll do:
- Steep the saffron in the wine for at least 10 minutes; set aside
- Over medium heat, melt the butter in a large saucepan
- Add the shallots and garlic; sautée until translucent and soft, approximately 5 minutes
- Add the tomatoes, chorizo, pepper, salt, and saffron/wine mixture; stir until combined and cook until warmed through, approximately 5 minutes
- Add the mussels and cover with a lid, allowing to steam for 6-8 minutes, or until all shells have opened; discard any unopened shells
- Just prior to serving, top with fresh parsley
- Split the mussels and broth between four plates, and serve with toasted bread