Mussels Recipe

Mussels Preparation

1. 1

   Prepare the Mussels

   Rinse the mussels under cold running water, scrubbing any dirt off the shells. Remove beards and discard any mussels that are open and do not close when tapped.

2. 2

   Sauté the Aromatics

   In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.

3. 3

   Add Wine and Saffron

   Pour in the Pinot Grigio wine and add the saffron threads. Bring the mixture to a gentle simmer.

4. 4

   Cook the Mussels

   Add the prepared mussels to the pot, cover with a lid, and allow to steam for about 5-7 minutes or until the mussels have opened. Discard any mussels that remain closed.

5. 5

   Add Tomatoes and Basil

   Once the mussels are cooked, add the halved cherry tomatoes and chopped basil. Stir gently to combine and season with salt and black pepper to taste.

6. 6

   Prepare the Crostini

   While the mussels are cooking, preheat the oven to 400°F (200°C). Slice the ciabatta loaf into 1/2 inch slices, brush with olive oil, and place on a baking sheet. Toast in the oven for 5-7 minutes until golden brown.

7. 7

   Serve

   Transfer the mussels and broth to a serving dish and serve with the toasted ciabatta crostini on the side for dipping.