Mussels are a menu staple at any New England restaurant worth its salt but you don’t necessarily have to head out to enjoy the lovely little bivalves, thanks to this recipe from chef Max Kiperman. It’s just the dish you want on a warm summer night — or any time you’re in the mood for shellfish. Kiperman recommends using Prince Edward Island mussels which are known for being sweet and tender. And don’t forget to use the grilled crostini to soak up the delicious saffron-infused white wine broth!
- 1 cup dry white wine
- 1 teaspoon saffron
- 4 ounces pancetta, large dice
- 1 tablespoon extra virgin olive oil
- 4 cloves of garlic, thinly sliced
- 2 large shallots, thinly sliced
- 1/2 teaspoon red pepper flakes
- 2 pounds P.E.I mussels, cleaned and de-bearded
- 2 tablespoons butter
- 6 leaves of basil, roughly chopped
- 2 tablespoons freshly squeezed lemon juice
- 2 slices of grilled baguette
- For the saffron broth: bring the wine to a boil then add the saffron and let steep for 15 minutes. Set aside.
- Render the pancetta over low heat for thirty minutes then drain and set aside.
- In a large sauté pan over medium high heat add the oil, garlic, shallots, pepper flakes, and pancetta. When the shallots become translucent add the mussels.
- Deglaze the pan with saffron wine. Reduce for two minutes. Then add the butter.
- Cover the pan and continue to cook until the mussels have opened.
- Finish with chopped basil, lemon juice and garnish each plate of mussels with a piece of grilled baguette.