Recipe courtesy of Ina Garten
Episode: Home Comforts
Save Recipe Print
Total:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min
Yield:
2 servings
Level:
Easy
Total:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min
Yield:
2 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.

In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.

Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Pairs well with Sauvignon Blanc

More from:

Warm-Weather Wines

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Steamed Mussels

Recipe courtesy of Tyler Florence

Classic French Mussels

Recipe courtesy of George Duran

Mulled Wine

Recipe courtesy of Ina Garten

White Chili

Recipe courtesy of Ellie Krieger

White Pizza

Recipe courtesy of Rachael Ray

Red Wine Sangria

Recipe courtesy of Bobby Flay

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

White Chicken Chili

Recipe courtesy of The Neelys

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword