Saffron Steamed Mussels
Photo: Yuhnee Kim; Styling: Karen Shinto
Yields Serves 4 Total Time 1 hr
This Spanish-style dish is easy enough to pull off on a weeknight.

How to Make It

Step 1
1

Sauté bell peppers in oil in a 5- to 6-qt. pan over medium-high heat until beginning to brown, 7 to 8 minutes. Add garlic, saffron, and pepper and cook, stirring, until garlic is softened, 1 to 2 minutes.

Step 2
2

Pour in 1 cup water, the clam juice, and wine. Cover, bring to a boil over high heat, then reduce heat and simmer about 10 minutes to blend flavors.

Step 3
3

Return broth to boiling and stir in mussels. Cook, covered, over medium heat until shells open, 8 to 10 minutes; discard any mussels that don't open. Ladle into bowls, sprinkle with parsley, and serve with lemon.

Ingredients

 1 red bell pepper, cut into 1/4-in. dice
 1 yellow bell pepper, cut into 1/4-in. dice
 1 tablespoon olive oil
 2 tablespoons minced garlic
 1/2 teaspoon saffron threads
 1/2 teaspoon pepper
 1 bottle (8 oz.) clam juice
 1 cup aromatic white wine such as Viognier
 4 dozen mussels in the shell, scrubbed, beards pulled off
  Finely chopped flat-leaf parsley
  Lemon wedges

Directions

Step 1
1

Sauté bell peppers in oil in a 5- to 6-qt. pan over medium-high heat until beginning to brown, 7 to 8 minutes. Add garlic, saffron, and pepper and cook, stirring, until garlic is softened, 1 to 2 minutes.

Step 2
2

Pour in 1 cup water, the clam juice, and wine. Cover, bring to a boil over high heat, then reduce heat and simmer about 10 minutes to blend flavors.

Step 3
3

Return broth to boiling and stir in mussels. Cook, covered, over medium heat until shells open, 8 to 10 minutes; discard any mussels that don't open. Ladle into bowls, sprinkle with parsley, and serve with lemon.

Saffron Steamed Mussels