Mussels in Wine, Mustard, Saffron with Coconut Milk
Based on Thomas Keller in Bon Appetit, September 2005
Serves 2

Our 2-pound bags of mussels yield about a 1 1/2 pound of edible
mussels, after discarding the raw ones that won't close and the cooked
ones that won't open.  We didn't notice the flavor of the Mustard; if
we omit it, will we lose depth and complexity? I replaced Keller's
Heavy Cream with some reduced Thai Coconut Milk; probably could have
used it normal strength.  A more thoroughly Thai-influenced version
could be made using Galanga's exotic gasoline-like flavor in place of
Saffron's exotic gasoline-like flavor; lemon grass would work well too.

6	oz	Butter
6		Shallot, diced small
6	clove	Garlic, diced small
1	Tbs	Thyme, fresh, chopped
1	Cup	Dry White Wine
1 1/2	Tbs	Dijon Mustard
1/4	tsp	Saffron threads (fresh smelly stuff)
4	Tbs	Thai Coconut Milk, condensed by half
1 1/2	pounds	Mussels
1/4	Cup	Chives, fresh, chopped fine

Saute Shallot, Garlic and Thyme in Butter until Shallots soft, about 5
minutes.  Add Wine and Mustard, boil 2 minutes.  Take off heat, add
Saffron, cover and steep for 5 minutes.

Turn on heat to medium, add Coconut Milk (cream) and Mussels, stir to
mix broth over Mussels, cover and let cook gently; Mussels will
probably open in a minute, but cook about 3-5 minutes until done.

Divide into two large warmed bowls, top with the broth.

Serve with good bread to mop up the left over tasty broth.


$Id: mussels-saffron.txt,v 1.3 2005/08/19 02:19:29 chris Exp $