Mussels (moules) in Saffron and Mustard Broth
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Cooking tools:
- Pepper mill
- Pot
- Stove
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 12 tablespoons unsalted butter
- ½ cup shallots minced
- 4 cloves garlic cloves peeled and minced
- 1 tablespoon thyme leaves
- salt
- pepper
- ⅓ cup dijon mustard
- 2 dry white wine
- 2 pinches saffron threads
- 4 pounds mussels cleaned and debearded
- ¼ cup italian parsley leaves only, minced
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