Jim Coleman Recipes

Mussels with Saffron, His Beer and Her Wine

Makes 4 first-course, or 2 main-course serving

For this recipe you will need:

• 3 tablespoons extra virgin olive oil
• 4 shallots, thinly sliced
• 5 garlic cloves, chopped
• 1/2 cup white wine and 1/3 cup dark beer
• 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
• 3/4 teaspoon paprika
• 1 teaspoon saffron threads, crumbled
• 3 dozen mussels, scrubbed, debearded
• 2 tablespoons cold butter
• 1/3 cup chopped fresh Italian parsley

1. Heat oil in large pot over medium to medium-high heat. Add the shallots and garlic; saute until tender, about 5 minutes.

2. Add the wine, beer, tomatoes with juice, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil.

3. Reduce heat to medium; boil gently 3 minutes to blend flavors.

4. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open).

5. Stir in the butter and remaining parsley. Once the butter has just melted and blended in, divide mussels and juices among bowls and serve.

6. Serve with large chunks of steaming warm toasted country bread for dipping up every drop!