Mussels In White Wine

Mussels In White Wine

Almost every Bistro in Paris has its own version of mussels in white wine.  This traditional country French dish takes some chopping and cutting, but modt pf iy can be done in advance.  A great dish to serve with country crusty bread for dipping in the spicy broth or for dinner, serve the sauce ladled over a pound of lingeuine. 

Ingredients:
6 1/2 pounds cultivated mussels
2/3 cup all purpose flour
1 teaspoon good saffron threads
5 tablespoons unsalted butter
5 tablespoons good Olive oil
2 cups chopped shallots
1/3 cup minced garlic, 12 to 15 cloves
1 cup chopped canned plum tomatoes, drained (8 
   ounces)
3/4 cup chopped flat leaf parsley
1/4 cup fresh chopped thyme leaves
2 cups good white wine
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper

Directions:
To clean the mussels, put them in a large bowl with four quarts of water and 2/3 cup flour.  Soak for 30 minutes or until the mussels have disgorged any sand.  

Drain the mussels a, then remove the beard from each with your fingers.  If they are dirty, scrub the mussels with a brush under running water.  Discard any mussels whose shells aren't tightly shut.  

Soak the saffron in 1/4 cup hot water, and set aside.  

In a large (12 quart aluminum stockpot, heat the butter and olive oil over medium heat.  Add the shalloys and cook for 5 minutes, then add garliv and cook 3 more  minutes or until he shallots are translucent.  Add the saffron with the soaking water, the tomatoes, parsley, theyme, wine, salt and pepper.  Bring to a boil.

Add the musels, stir ewell, then cover the pot and cook over the medium heat for 8 to 10 minutes, until all of the mussels are opened (discard any mussels that do not open).  

With the lid on the pot, shake once or twice to make sure the mussels don't burn on the bottom.  Pour the mussels and the sauce into a large bowl an serve hot.