- 1/2 stick butter
- 2 tablespoons olive oil
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 2 pounds mussels
- 2 cups white wine
- 1 pinch saffron
- 2 tablespoons chopped fresh parsley leaves
- Salt and freshly ground black pepper
Heat the butter and olive oil in a large pot over medium heat. Add the shallots and garlic and cook until softened, about 4 minutes.
Add the mussels, wine, saffron, and parsley and season with salt and pepper, to taste. Give it a good stir, cover the pot, and cook until all the mussels open, about 8 to 10 minutes. Discard any mussels that have not opened. Transfer to a large bowl and serve with crusty bread.