We love dinner parties with friends, and recently, we had a delicious dinner of mussels (fresh picked from the California coast). We hope you too will share a meal with friends this summer!
- 3 pounds cultivated mussels
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup chopped shallots
- 2 tablespoons minced garlic
- 1/2 cup chopped canned plum tomatoes, drained (4 ounces)
- 1/2 teaspoon good saffron threads
- 1/3 cup chopped flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 1 cup white wine
- 2 teaspoons kosher salt
- shaved Gruyere cheese
- fresh French baguette
- Clean and soak the mussels for 30 minutes. 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.
- In a large 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, 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, until all the mussels are opened (discard any that do not open). Pour the mussels and the sauce into a large bowl and serve hot with a light shaving of Gruyere on top and some crusty bread.