Serve with crusty French bread and Sauvignon Blanc. show recipe
3 lbs. mussels (debearded and scrubbed) 3 tbsp. butter 3 tbsp. minced shallots 5 oz. Sauvignon Blanc 1/8 tsp. saffron threads 1/8 tsp. fresh ground black pepper
In large sauté pan, cook shallots and black pepper in 1 tablespoon of the butter on medium heat. When slightly golden-brown, add saffron. The saffron will release its color. Add wine and mussels and cover. The mussels will open. Reduce the wine by one third and swirl in remaining butter.
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