Martha Stewart steamed mussels with wine and saffron is a quick, elegant family dinner ready in just 25 minutes. Saffron threads steep in dry white wine while shallots and garlic cook in butter, then chopped tomatoes round out the golden broth.
Serve with crusty bread to soak up the saffron and white wine broth. The key is buying fresh mussels that close when tapped and pulling them off the heat the moment they open, since overcooked mussels turn rubbery.
Martha Stewart Steamed Mussels With Wine and Saffron
Course: DinnerCuisine: American, FrenchDifficulty: Easy4
servings15
minutes10
minutes260
kcalPlump mussels steamed open in a golden saffron and white wine broth with butter-softened shallots, garlic, and ripe tomatoes.
Ingredients
3 pounds fresh mussels
1 large pinch saffron (about 30 threads)
3/4 cup dry white wine
2 tablespoons unsalted butter
2 medium shallots, thinly sliced (about ½ cup)
2 garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
2 medium tomatoes, coarsely chopped (about 2 cups)
1/4 cup coarsely chopped fresh flat leaf parsley
Directions
- Clean the mussels: Holding mussels under cool running water, scrub with a stiff sponge or vegetable brush, then debeard: grip the tough fibers extending from the shell and pull to remove. Discard beards.
- Steep the saffron: Steep saffron in wine for 10 minutes, since saffron is soluble in water, not fat, so it won’t release its color or flavor if added directly to the butter. Meanwhile, melt butter over medium-high heat in a shallow stockpot. Once it’s foamy, add shallots, garlic, and 1/2 teaspoon salt. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep garlic from scorching.
- Build the broth: Pour in wine and saffron, then add tomatoes and return to a simmer, stirring once or twice.
- Steam the mussels: Add mussels and cover tightly. Cook until all mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary. Taste the broth and season with salt and pepper.
- Garnish and serve: Sprinkle with parsley before ladling mussels and broth into bowls.
FAQs
What type of white wine works best for steamed mussels?
Dry whites like sauvignon blanc or pinot grigio work best because they keep the broth clean and bright. Avoid oaky chardonnays or sweet rieslings, since both can throw off the balance. Pick something you would drink on its own, because the wine contributes a lot of flavor to the finished dish.
How long do leftover steamed mussels keep?
Store leftover mussels in their broth in a sealed container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat just until warmed through, because high heat will make the mussels tough and chewy. Steamed mussels do not freeze well since the texture turns spongy after thawing.
Can I make steamed mussels without a stockpot?
Any wide, lidded pot or Dutch oven works, since the mussels need room to steam open evenly. A 5-quart pot handles 3 pounds comfortably. Avoid a narrow, tall pot because the mussels at the bottom will overcook before the ones at the top even open.
What do I do if some mussels don’t open after cooking?
Throw out any mussel that stays closed after 6 minutes of cooking. That usually means it was dead before it hit the pot, so it is not safe to eat. If more than a few stay shut, your heat might have been too low. Make sure the broth is at a strong simmer before adding the mussels, and cover with a tight-fitting lid.
How do I know if mussels are fresh enough to cook?
Fresh mussels should smell like the ocean, not fishy or sour. Tap any open shells on the counter: if they close within 30 seconds, they are alive and safe to use. Toss any that stay open, have cracked shells, or feel unusually heavy, since those are likely full of mud. Buy them the day you plan to cook and keep them in a bowl with a damp towel in the fridge.
