Mussels Steamed with Saffron and White Wine

Scrub the mussels under cold running water, removing any barnacles or debris. Pull away the beard by tugging it toward the hinge of the shell. Discard any mussels that are already open or have cracked shells.

In a small bowl, combine the saffron threads with 2 tablespoons of warm chicken broth. Let it steep for 5 minutes until the broth turns a deep amber gold.

In a wide-bottomed Dutch oven or large casserole over medium heat, warm the olive oil. Add the shallot and cook, stirring occasionally, for 3 minutes until translucent and soft.

Add the garlic cloves and cook for another minute until fragrant, being careful not to let it brown.

Pour in the remaining chicken broth and stir in the bloomed saffron liquid. Bring to a gentle simmer.

Add the cleaned mussels to the pot, cover with a tight-fitting lid, and cook undisturbed for 4 to 5 minutes. Shake the pot once halfway through to redistribute the mussels. Use an instant-read thermometer to verify the internal temperature of the mussels reaches 145°F (63°C) before consuming.

Remove the lid and check — the mussels are done when they have all opened AND reach 145°F (63°C). CRITICAL: Discard any that remain closed after cooking; a closed shell after proper steaming indicates the mussel did not cook to a safe temperature and may pose a food safety risk.

Squeeze the juice of the lemon over the mussels. Scatter the parsley sprigs across the top.

Taste the broth and adjust with a pinch of salt if needed. Serve the mussels immediately in the cooking vessel, ladling the saffron broth over each portion.