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Mussels with Saffron & Citrus (Food & Wine)*
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| INGREDIENTS | |
| 1 1/4 cups | Riesling |
| 1 1/4 cups | water |
| 4 | thyme sprigs |
| 2 | garlic cloves, smashed |
| 4 pounds | mussels, scrubbed |
| 1/2 cup | heavy cream |
| 1/2 teaspoon | saffron threads |
| 1 1/2 teaspoons | finely grated orange zest |
| 1 1/2 teaspoons | finely grated lemon zest |
| 2 1/2 tablespoons | cold unsalted butter |
| Kosher salt | |
| Freshly ground pepper | |
Grilled bread, for serving
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HOW TO MAKE THIS RECIPE
In a large, wide saucepan, combine the wine, water, thyme and garlic and bring to a boil. Add the mussels, cover and cook over moderately high heat, shaking the pot a few times, until the mussels open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large bowl.
Pour the cooking liquid through a fine-mesh strainer into a large heatproof measuring cup. Wash the pot and pour in the cooking liquid, leaving behind any grit. Boil the cooking liquid until reduced to 1 1/2 cups, about 10 minutes.
Add the cream, saffron and citrus zests and bring to a boil. Reduce the heat and simmer until thickened slightly, about 3 minutes. Stir in the butter until melted, then stir in the mussels until heated through. Season with salt and pepper and serve with grilled bread.
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