Directions. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil. Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes,...
1 (750-ml) bottle dry white wine, divided 3 pounds fresh mussels, cleaned 6 tablespoons (3/4 stick) unsalted butter 1 1/2 cups chopped yellow onion (2 onions) 1 large leek, white and light green parts, cleaned and chopped 2 carrots, chopped 4 teaspoons minced garlic (4 cloves) 1/2 teaspoon saffron threads Kosher salt and freshly ground black pepper
3 pounds fresh mussels, cleaned 6 tablespoons (3/4 stick) unsalted butter 1 1/2 cups chopped yellow onion (2 onions) 1 large leek, white and light green parts, cleaned and chopped 2 carrots, chopped 4 teaspoons minced garlic (4 cloves) 1/2 teaspoon saffron threads Kosher salt and freshly ground black pepper 4 whole canned plum tomatoes, chopped
Directions. For the mayonnaise, soak the saffron in 1 tablespoon of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and refrigerate until ready to use. For the mussels, combine the fleur de sel and 1/2 teaspoon pepper and set aside.