I was wondering what to post this week since it’s sooooo hot.  I know what you’re thinking.. it’s too hot to cook. But that’s why this dish came to mind. It is the perfect summertime dinner recipe. We will definitely be making this one pot wonder in our next Flirting With Flavors Seafood Cooking Party!
This dish takes 10 minutes to cook on top of the stove, and served alongside a green salad and a few bottles of beer,  it is the perfect grown up comfort food.

mussels done


Serves 6

2 teaspoons butter

1 teaspoon extra virgin olive oil

3 garlic cloves, chopped

1 cup white wine

2 tablespoons half and half

2 1/2 teaspoons saffron threads

1/2 cup clam juice

4 scallions, thinly sliced

3 tomatoes, seeded, and chopped

3 tablespoons lemon juice

6 pounds mussels, scrubbed and debearded

Small bunch of chives, basil, or parsley, chopped

Melt the butter and olive oil in a large pot, then add the garlic. Sauté about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, simmer for 5 minutes. Add the mussels, cover, and stream until they are open, about 5-7 minutes.

mussels in pot

Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into six bowls; distribute the broth equally among the bowls, and top each with fresh herbs.  Make sure you have some crusty bread to sop up this delicious broth!  Enjoy and stay cool!!!