Steamed Mussels with buttery saffron sauce | 3-4 lbs. small mussels, cleaned & debearded 6 oz. butter (preferable Gluten Free butter, i.e. ‘earth balance’) 2-3 shallots, finely chopped 2-3 cloves garlic, finely chopped a few springs of thyme 1/4 cup Dijon mustard (preferable Gluten Free, i.e. ‘Annie’s Naturals’) 1 cup dry white wine, such as sauvignon blanc 1 cup fish stock a pinch of saffron threads salt & pepper, to taste (if needed)
Mussels and Norwegian salmon are poached and served in a subtly rich butter sauce flavored with white wine, vermouth, and bright saffron. Serve this dish with plenty of crusty bread to soak up the broth.