Cooking Instructions
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Step 1
Clean
Fresh Mussels (2 lb)
under cold running water. Remove the beard from each mussel and then scrub them clean. As you clean each mussel, add them to a bowl and set aside.
Step 2
Finely mince
Garlic (4 cloves)
.
Step 3
Finely dice
Onion (1/2)
.
Step 4
Finely chop
Fresh Parsley (1/4 cup)
.
Step 5
Into a large stock pot over medium heat, add
Extra-Virgin Olive Oil (2 Tbsp)
. Let warm for 2 minutes.
Step 6
Add the onion and garlic. Mix with the oil and cook for 3 minutes.
Step 7
Add
White Wine (1/2 cup)
,
Lemon Juice (1 tsp)
,
Saffron Threads (1/2 tsp)
,
Sea Salt (1 pinch)
, and
Freshly Ground Black Pepper (1 pinch)
. Mix well. Cook for 2 minutes.
Step 8
Add the mussels into the stock pot. Mix them with the sauce and place a lid on the pan. Cook for 5-6 minutes.
Step 9
Remove the lid and transfer the mussels and sauce to a large shallow bowl. Discard any mussels that did not open. Garnish with the parsley. Serve and enjoy!
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