Mussels Recipe
Harissa, pancetta, saffron broth, grilled bread
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Ingredients
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Mussels & Broth
Grilled Bread
Method
Mussels & Broth
- 1
Prepare saffron
Place saffron threads in a small bowl with 1 tablespoon of warm water. Let steep while you prepare other ingredients (5–10 minutes) to release color and aroma.
- 2
Clean mussels
Rinse mussels under cold water. Discard any with broken shells or that do not close when tapped. Trim beards with a knife or pull firmly.
- 3
Render pancetta
In a large heavy-bottomed pot or wide sauté pan with a lid, heat 2 tbsp olive oil over medium heat. Add diced pancetta and cook, stirring occasionally, until fat renders and edges are crisp, about 5–6 minutes.
- 4
- 5
Add harissa
Stir in 1.5 tbsp harissa paste and cook 30–45 seconds to bloom the spices, combining it with the rendered fat and aromatics.
- 6
Deglaze and add stock
Pour in 1 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes. Add 1 cup fish or chicken stock and the steeped saffron with its liquid; bring to a gentle simmer.
- 7
Finish broth
Stir in 1/2 cup heavy cream, 1 tablespoon butter, lemon zest, and 1/2 teaspoon freshly ground black pepper. Taste the broth and add up to 1 teaspoon salt as needed (the pancetta and stock may already contribute salt). Keep the broth at a gentle simmer.
- 8
Cook mussels
Increase heat to medium-high. Add the cleaned mussels to the simmering broth, cover with a tight-fitting lid, and steam until mussels open, 4–6 minutes. Gently shake the pan once or twice during cooking to redistribute mussels. Discard any mussels that remain closed after 6 minutes.
- 9
Grilled Bread
- 10
- 11
Grill
Place the bread on the hot grill or grill pan. Grill 1.5–2 minutes per side, until pronounced grill marks form and the bread is crisp at the edges but still slightly tender inside.
- 12
Rub with garlic
Remove grilled bread and, while still warm, rub the cut side of the halved garlic clove over the top of each slice to impart a subtle garlic aroma.
- 13
Serve
Serve the grilled bread alongside the mussels. Use bread to soak up the harissa-saffron broth; optionally spoon some pancetta bits over the bread before eating.
