MMussels cooked in a white wine garlic-butter sauce served with sliced crusty Artisan bread for dipping. Living on an island provides an abundance of fresh seafood so it’s a good thing we love it! This is one of our favorite quick and easy seafood dinners so we truly hope you enjoy it! Prep: 10 minutes | Inactive: 30 minutes | Cook: 20 minutes.
3 Pounds Cultivated Mussels
1/3 Cup All-Purpose Flour
2 Tablespoons Olive Oil
2 Tablespoons Unsalted Butter
3 Whole Garlic Cloves, Minced
1 Cup Chopped Shallots
1 Tablespoon Fresh Thyme Leaves
1/2 Cup Canned Plum Tomatoes
1/2 Teaspoon Good Saffron Threads
1/3 Cup Chopped Flat-Leaf Parsley
1 Cup Good White Wine
2 Teaspoons Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
1 Loaf Crusty Artisan Bread Of Choice
To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren’t tightly shut.
In a large (non-aluminum) stockpot, heat the butter and olive oil over medium heat. 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, white wine, and salt and pepper. Bring to a boil.
Add the mussels, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened. Stir occasionally to be sure the mussels don’t burn on the bottom. Discard any unopened mussels. Pour the mussels and the sauce into a large bowl and serve hot. We topped our mussels with steamed lobster tails and crayfish.
While mussels are cooking – Preheat the oven to 350 °F (or 177 °C). Wrap the Artisan bread in foil and place the bread on an oven rack for 8 to 10 minutes. This is the best temperature for reheating bread. The foil will protect the crust and help prevent it from getting burned while the inside of the bread heats. Slice bread and enjoy with your seafood dinner!
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