Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Prince Edward Island mussels - bearded, scrubbed

  2. 1 Onion - finely chopped

  3. 3 sections Parsley

  4. 1 cup 237ml White wine

  5. 1 section Thyme

  6. 1 Bay leaf Freshly-ground black pepper - to taste

  7. 1 teaspoon 5ml Saffron threads - chopped, and Dissolved in

  8. 1/4 cup 59ml White wine

  9. 2 tablespoons 30ml Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large saute pan, combine the mussels, onion, parsley, wine, thyme, bay leaf, black pepper, to taste, saffron, and olive oil and bring to a boil over high heat. Continue cooking, shaking the pan occasionally, until the mussels have all opened. Remove from heat and take the mussels from the pan with tongs, setting them aside in a bowl. Reserve the cooking liquid. Once the mussels are cool enough to handle, remove one half of each shell and discard. Place the half-shelled mussels in the refrigerator to chill, and reserve the juices from the bowl. Strain this liquid, as well as the liquid from the saute pan, and combine in the saute pan. Reduce by 2/3 over high heat, then remove from heat, and set aside to cool. Once it is cooled, drizzle over the chilled mussels and serve. This recipe yields 8 servings.


Send feedback