Mussels in Dijon and Saffron Sauce

This recipe for mussels in dijon and saffron sauce is from episode 6 of This Food That Wine.

Wine Suggestion: Pinot Gris

Yield: 6 servings

Ingredients

• 1 cup Pinot Gris white wine (250 ml)
• 1 medium sized shallot, finely diced
• 2 teaspoons garlic, finely chopped (10 ml)
• 5 saffron threads
• 1 sprig fresh thyme
• ¾ cup 35% cream (180 ml)
• 1 tablespoon Dijon mustard (15 ml)
• Salt and pepper to taste
• 2 pounds live mussels, scrubbed and de bearded (1 kg)

Directions

1. Set a large deep skillet over high heat. Add Pinot Gris, shallots, garlic, saffron, and thyme to pan. Allow ingredients to heat through but not boil.
2. Using a whisk to combine add the cream and Dijon to the mixture. Continue to whisk for 30 seconds. Season the broth to taste with salt and pepper.
3. Add the mussels to skillet and gently toss with the sauce.
4. Cover the skillet with a lid and continue to cook over high heat for approximately 3- 4 minutes or until all mussels have opened. Discard any unopened mussels.
5. Ladle mussels into bowls with the sauce.
6. Serve with crusty bread.

Pairing Notes

Description: Pinot Gris is the same grape as Pinot Grigio, but it’s made in a richer, fuller style. This one has aromas of orange peel and marmalade. It is medium to full in body, has sweet and tart citrus fruit flavours, and a nice, smooth feel in your mouth.

Pairing: This Pinot Gris works well with the mussels because the texture is full enough to stand up to those sweet, buttery mussels, and the fruity flavours contrast with the saffron and the Dijon without being overpowered. It also has just enough acidity to refresh your palate after the cream in the sauce. It’s all about balance.

Wine Suggestion: Gustave Lorentz Pinot Gris (Alsace, France)