Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 4
Method
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Melt the butter in a large pot. Add the shallot, thyme, garlic confit, salt, and white pepper and sweat gently for 2 minutes.
Stir in the mustard and wine and bring to a simmer. Add the saffron and let it steep for 2 minutes.
Add the mussels, cover, and cook over high heat until the shells open, 3 to 5 minutes.
Toss with the parsley and black pepper. Discard any mussels that do not open.
Jason's Notes
This is exactly what mussels should be at home. Fast, fragrant, and built from pantry ingredients that know how to behave in a hot pot.
Kitchen Notes
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