Mussels With Saffron Wine Sauce Recipe

Heat 1 tablespoon of olive oil in a large skillet over high heat. Add the shallots, parsley, garlic, salt, saffron, pepper, and wine, and bring to a boil, stirring.

Add the mussels, reduce the heat to low, cover, and steam until the shells are open, for about 3 minutes. Discard any unopened mussels.

Strain and reserve the liquid. Keep the mussels covered and warm.

Place the egg in a food processor, turn on the machine, and slowly drizzle in the mussel cooking liquid.

Slowly drizzle in the 1/2 cup of olive oil. Process until the mixture has the texture of a thin mayonnaise.

To serve, divide mussels among individual shallow soup bowls and drizzle each serving with the sauce, making sure to get some of the sauce into all of the mussel shells. Serve immediately.