Mussels in a Dijon and Saffron Sauce

You are going to need some nice bread for this dish because you’ll want to sop up every last bit of this insanely addictive, saffron-infused, white wine cream sauce. Saffron is the world’s most expensive spice, but you only need a little of this aromatic to go a very long way. It’s important that you use the threads rather than saffron powder, as the flavour is much more intense. When you are buying mussels, they should be tightly closed, of close when you tap on them. If they don’t it means they’re dead and you need to throw them out. If there are a couple of mussels that aren’t open in the pan once you’ve cooked them, those also should be tossed out. For the wine pairing, choose a full-bodied Pinot Gris so that the texture of the wine is full enough to stand up to those sweet, buttery mussels, and the fruit flavours contrast with the saffron and Dijon without being overpowered. Download Recipe PDF