3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
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 good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Steps to Cook Mussels With White Wine
To cleanse the mussels, order them into a huge bowl with 2 quarts of H2O & the flour & soak for thirty minutes, or until the mussels removed all sand.
Drain the mussels, and move out the “beard” from every with your fingers.
If they’re dirty, brush the mussels with a brush under running water. Discard several mussels whose shells aren’t tightly shut.
In a big non-aluminum stockpot, heat the butter & olive oil over medium ignite.
Add the shallots and cook for 5 mins.; and add up the garlic and prepare for 3 more mins., or until the shallots are semitransparent. Sum Up the tomatoes, saffron, parsley, thyme, wine, salt, and pepper.
Work to a boil.
Sum Up the mussels, stir well, and top the pot, and make over average warmth for 8 to 10 mins., ’til entire mussels are opened (throw away any that don’t open).
With the lid on, stir the pot one time or twice to be sure the mussels don’t burn on the bottom. Pour the mussels and the sauce into a huge bowl and serve hot.