Food & Cooking Recipes Ingredients Seafood Recipes Steamed Mussels with Wine and Saffron 3.5 (35) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 27, 2022 Print Rate It Share Share Tweet Pin Email Servings: 4 Ingredients 3 pounds fresh mussels 1 large pinch saffron (about 30 threads) ¾ cup dry white wine 2 tablespoons unsalted butter 2 medium shallots, thinly sliced (about ½ cup) 2 garlic cloves, thinly sliced Coarse salt and freshly ground pepper 2 medium tomatoes, coarsely chopped (about 2 cups) ¼ cup coarsely chopped fresh flat leaf parsley Directions Holding mussels under cool running water, scrub with a stiff sponge or vegetable brush, then debeard: grip the tough fibers extending from the shell and pull to remove. Discard beards. Steep saffron in wine for 10 minutes. (Saffron is soluble in water, not fat, so it won’t release its color or flavor if added directly to the butter.) Meanwhile, melt butter over medium-high heat in a shallow stockpot. Once it’s foamy, add shallots, garlic, and 1/2 teaspoon salt. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep garlic from scorching. Pour in wine and saffron, then add tomatoes and return to a simmer, stirring once or twice. Add mussels and cover tightly. Cook until all mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary. Taste the broth and season with salt and pepper. Sprinkle with parsley before ladling mussels and broth into bowls. Rob Tannenbaum Rate it Print