The light, creamy Riesling sauce is a great showcase for plump mussels. Fresh citrus, saffron and olives give the dish its Moroccan character.
Slideshow:Cooking with White Wine
2 navel oranges
1 ruby red grapefruit
1 1/4 cups Riesling
1 1/4 cups water
4 thyme sprigs
2 garlic cloves
4 pounds mussels, scrubbed and debearded
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon finely grated orange zest
1/2 cup heavy cream
2 tablespoons unsalted butter
Toasted brioche croutons (see Note), sliced pitted Moroccan olives and pea
shoots, for garnish
How to Make It
Using a sharp knife, peel the oranges and grapefruit, removing all of the bitter white pith. Cut in between the membranes and release the sections into a bowl. Coarsely chop the sections and return to the bowl.
In a large pot, combine the Riesling, water, thyme and garlic and bring to a boil. Add the mussels, cover and cook until the shells open, about 5 minutes. Transfer the mussels to a bowl and remove them from the shells.
Strain the broth and return it to the pot. Add the saffron and orange zest and boil until the broth is reduced to 2 cups, about 8 minutes. Add the cream and simmer until thickened, about 5 minutes. Add the butter and swirl until melted. Add the mussels.
Spoon the mussels and broth into bowls. Garnish with the chopped citrus, brioche croutons, olives and pea shoots and serve.
To make the croutons, cut 1-inch slices of brioche into cubes and transfer to a baking sheet. Bake in a 350° oven for 10 minutes, or until toasted.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.