One of the funnest things that I do for myself during the summer is to gather my own mussels, clams, and oysters. It is truly an adventure every time I go! On this expedition I collected only mussels with maybe one or two oysters. They were so yummy! My recipe is simple and quick, just a few ingredients and when served with a loaf of crusty bread you won’t believe your good fortune. Enjoy!
Mussels, rinsed with beards removed
A splash of good extra virgin olive oil
1 small shallot, thinly sliced
1 small clove garlic, peeled and thinly sliced
1 to 2 cups of chicken stock depending upon the amount of mussels
1 small pinch saffron
A splash of heavy cream
On medium high, heat olive oil in a saute pan.
Add the shallot, letting it saute for a minute or two.
Add the garlic and saute for about 30 seconds, being careful not to let it burn.
Add the chicken stock and bring to a slight boil.
Stir in the saffron.
Turning the heat to low, add the mussels, cover and simmer until the mussels open. Add the cream for the last minute of cooking. Discard any mussels that do not open!
Serve in a big bowl with a loaf of crusty french bread for dipping!