- 4 pounds mussels
- 2 tablespoons unsalted butter
- 2 large shallots, finely diced
- 1/2 cup low-sodium chicken stock, dry white wine, or water
- 1 teaspoon saffron
- 1 pint grape tomatoes, halved
- Kosher salt
- Freshly cracked black pepper
- 2/3 cup heavy cream
Put the mussels in a large bowl full of water, a large handful of ice, and 2 tablespoons all-purpose flour. Allow to mussels to sit in the liquid for 1 hour, to disgorge any sand.
In a wide braising pan with high sides, melt the butter over medium heat. Add the shallots, and sauté, stirring often, until softened, about 2 minutes. Add the stock, wine, or water, and the saffron. Rinse off the mussels, and add them and the tomatoes to the pot. Season with salt and pepper. Cover the pot, raise the head to medium-high, and cook until all the mussels are wide open, 5 to 7 minutes.
Take the pot off the heat, and stir in the cream. Serve with warm crusty baguette, or even over plain pearl couscous.
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