My husband and I went to Newport, RI and enjoyed a food tour that took us to four unique up and coming restaurants. At one restaurant we were served a delectable mussel dish with saffron, cream, and lemon. This is my attempt at recreating it.
2 Tbsp Avocado Oil
1 clove garlic
1 Tbsp hot water
1 Tbsp Lemon Zest
1/2 Cup White wine
1/2 Cup Chicken Broth
2 Tbsp of Butter
1/4 Cup of Cream
Mussels (about two dozzen)
Hot Pepper Flakes
Put saffron in a bowl with the hot water and let steep. Meanwhile grate garlic with a microplane. Heat pan and add avocado oil. Once oil is hot add grated garlic and lemon zest. Cook for a few minutes. Add saffron, wine, and chicken broth. Continue to cook on medium/low. Add cream and butter. Cook on medium and simmer so butter melts and cream combines with sauce.
Clean mussels in a large bowl of ice cold water removing any beards and discarding any that are open.
Add clean mussels to hot pan. Cover and let cook on medium to high heat until mussels start to open. Add salt, pepper, and hot pepper flakes to taste.
Serve immediately, I served over rice, but you can just serve plain or over pasta or another grain.