Sunday, August 15, 2010

Mussels in White Wine Tomato Saffron Sauce

I've never made them at home before but I heard they were super easy, so when I saw them on sale today, I bought a bag.
This recipe was so good. It tasted very restaurant quality if I do say so myself. Can't wait to go diving for fresh mussels while we're in Cape Town.
The broth was so good for dipping fresh crusty bread. Even our baby LOVED the broth. I gave her a few sips from a mussel shell. She couldn't get enough.
Please do try this at home.

3lb bag mussels, scrubbed and rinsed (discard any cracked or open mussels)
2 tbsp butter
2 tbsp olive oil
1 onion chopped
5-6 cloves garlic minced
1/2 cup canned tomatoes
1 cup good white wine
1/2 tsp dried thyme
1/2 tsp good quality saffron
1/2 tsp salt
1 tsp fresh cracked black pepper

In a large pot, heat olive oil and butter at medium heat. Saute onions and garlic until fragrant (about 3 minutes). Add tomatoes, wine, thyme, saffron, salt and pepper and bring to a boil. Add mussels and stir. Cover pot and cook for about 8-10 minutes. Shake the pot a few times (with the lid closed) while cooking so the bottom of the pot doesn't burn.
Serve in a large bowl with plenty of fresh bread to soak up the broth. Delicious.