1. Put
the wine and shallots in the soup pot and stir in the saffron.
Cover and simmer 2 minutes. Rinse the mussels under cold running
water and pull off the “beards” with a small knife. Discard any
open shells that do not close when tapped on the counter. Stir
the mussels into the soup pot, cover and continue cooking just
until the shells open, 4-5 minutes, stirring once or twice. Note
that if overcooked, the mussels will be tough.
2.
Remove the mussels with a slotted spoon and discard any that
have not opened. Pour the cooking liquid into a bowl, leaving
grit behind. Wipe out the pot, pour the cooking liquid back, and
stir in the cream and chervil or parsley. Simmer 1-2 minutes,
taste and adjust the seasoning -- salt may not be needed. Stir
the mussels into the liquid, heat gently 1 minute, and spoon the
mussels and liquid into large bowls. Serve them at once, very
hot, with bowls on the side for discarded shells.
Getting Ahead: Wash the mussels up to an hour ahead, but
cook them just before serving.
On
the Side: Baguette or Cracked Wheat Bread for soaking up the
fragrant cooking juices.
In
the Glass: A dry white Sauvignon Blanc, or a Muscadet.
This Recipe of the Month
selection comes from Anne Willan's newest release: Good Food
No Fuss (2003) published by Stewart, Tabori & Chang.
