Ingredients
- 3 pounds cultivated mussels
- 1/3 cup all-purpose flour
- two tablespoons unsalted butter
- two tablespoons good essential olive oil
- 1 cup chopped shallots (five to seven shallots)
- 1 1/two tablespoons minced garlic clove (five to six cloves)
- 1/2 cup chopped canned plum tomato plants, drained (4 ounces)
- 1/2 teaspoon good saffron threads
- 1/3 cup chopped flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- 1 cup good white-colored wine
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
Directions
To wash the mussels, insert them in a sizable bowl with 2 quarts water and also the flour and soak for half an hour, or before the mussels disgorge any sand. Drain the mussels, then take away the "beard " from each together with your fingers. If they are dirty, scrub the mussels having a brush under flowing water. Discard any mussels whose shells aren't tightly shut.
Inside a large non-aluminum stockpot, heat the butter and essential olive oil over medium heat. Add some shallots and prepare for five minutes adding the garlic clove and prepare for several more minutes, or before the shallots are translucent. Add some tomato plants, saffron. parsley, thyme, wine, salt, and pepper. Provide a boil.
Add some mussels, stir well, then cover the pot, and prepare over medium heat for eight to ten minutes, until all of the mussels are opened up (discard any that don't open). Using the lid on, shake the pot a couple of times so that the mussels don't burn at the base. Pour the mussels and also the sauce right into a large bowl and serve hot.
Contains Shellfish. Use of raw or undercooked shellfish may substantially increase the chance of foodborne illness.