Mussels In Saffron Broth

Name: Mussels In Saffron Broth
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 x bay leaf; 2 Tbsps butter; 1 x carrot, thinly sliced; 1 stalk celery, finely chopped; 59 milliliters crème fraîche; 237 milliliters dry white wine; 1 Tbsp chopped fresh parsley; 3 sprigs fresh thyme; 2 kilograms fresh mussels; 1 small orange bell pepper, cored, seeded, and finely chopped; 1 x red onion, finely chopped; 1 pinch Pinch of saffron threads; 1 serving Salt and black pepper, to taste

Mussels In Saffron Broth is From preparation to the plate, this recipe takes around 45 minutes. If you have wine, salt and pepper, carrot, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Ingredients

Servings:

x bay leaf 2Tbsps

butter 1

x carrot, thinly sliced 1stalk

celery, finely chopped 59milliliters

crème fraîche 237milliliters

dry white wine 1Tbsp

chopped fresh parsley 3sprigs

fresh thyme 2kilograms

fresh mussels 1small

orange bell pepper, cored, seeded, and finely chopped 1

x red onion, finely chopped 1pinch

Pinch of saffron threads 1serving

Salt and black pepper, to taste

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.