Steamed Cortez Island Mussels with White Wine, Herb Saffron Broth



  1. In a large stock pot, heat 1 Tbsp of butter and olive oil over medium heat until the butter is melted and starts to sizzle. Add the onion and saute about 7 minutes or until starting to caramelize, stirring occasionally. Add the garlic and continue to cook for about 2 minutes or until fragrant. Careful not to burn your garlic though!
  2. Add the white wine, tomatoes, saffron, bay leaf, salt and pepper; stir.
  3. Bring to a boil over medium-high heat.
  4. Add the mussels, stir well to combine, and then cover the pot. Cook over medium heat for 8 to 10 minutes until the mussels are open and cooked through. Shake the pot once in a while to make sure nothing burns on the bottom. At the last minute stir in the chili, herbs and the rest of the butter.
  5. Discard any mussels that didn't open during cooking and serve in a big 'ole bowl with a generous side of fantastically delicious bread.

Recipe by She Eats at