Mussels in a Dijon & Saffron Sauce

A Musing Recipe # 4







1-cup Pinot Gris white wine (250 ml)
1 medium sized shallot, finely diced
2 teaspoons garlic, finely chopped (10 ml)
5 saffron threads
¾ cup 35% cream ( 180 ml)
1 tbsp Dijon mustard (15ml)
Salt and Pepper to taste
2 lb. Live mussels, scrubbed and de bearded (1kg.)
Pinch of fresh Thyme

Prep:
1. Set a large deep skillet over high heat. Add Pinot Gris, shallots, garlic, saffron, and thyme to pan. Allow ingredients to heat through but not boil.
2. Using a whisk to combine and add the cream and Dijon to the moisture. Continue to whisk for 30 seconds. Season the broth to taste with salt and pepper
3. Add the mussels to skillet and gently toss with the sauce.
4. Cover the skillet with a lid and continue to cook over high heat for approximately 3 – 4 minutes or until all mussels have opened. Discard and unopened mussels.
5. Ladle mussels into blows with the sauce

Serve with crusty bread for dipping into this fabulous sauce.

The Pinot Gris works well with the mussels because the texture is full enough to stand up to those sweet, buttery mussels, and the fruity flavours contrast with the saffron and the Dijon without being overpowered. It also has just enough acidity to refresh your palate after the cream in the sauce. It is all about balance.

My personal favourite