Roasted Garlic Saffron Mussels with Grilled Bread4
- 2 pounds of cleaned mussels
- 1 cup dry white wine
- 1/2 cup half and half
- 1 1/2 cups fish stock - I buy mine at my fish monger’s. You could also use chicken stock but fish stock is best.
- 3 cloves garlic - chopped
- 3/4 cup cherry tomatoes
- 1 bay leaf
- 4-6 saffron fronds
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon pepper
- Lemon for garnishing
Italian parsley for Garnishing
Sourdough bread for grilling
- In a large stock pot, on medium heat, add 1 tablespoon of butter and 1 tablespoon of olive oil. Add in the garlic and the cherry tomatoes. Season with the salt and pepper.
- Cook the tomatoes on medium heat for about 5-7 minutes until they begin to blister and pop. Next, add in the fish stock, white wine and bay leaf. Bring the heat up to high so it is at a high simmer. Once it almost hits a boiling point, turn down to a light simmer. Then add in the saffron. Allow to simmer for 5 minutes.
- Next add in the half and half and remaining butter into the sauce. Constantly stirring to prevent the milk from curdling.
- In a tagine or a dutch oven, add the cleaned mussels. Pour the hot sauce directly over the mussels, cover with the lid or tin foil and place into the over at 350º for 12-15 minutes or until all the mussels have opened
- Mussels will gently roast and be so so so delicious!
- While the mussels roast, grill the bread using a grate on the stove. Feel free to drizzle a little olive oil on the bread to help create a nice sear.
- After the mussels have opened, I like to garnish with a few lemon wedges and chopped Italian parsley.