Easy Mussels Cooked in Greek Saffron-Pepper-Tomato Sauce
Mussels are a classic on Clean Monday, the start of Lent, but also throughout the year. In this Greek recipe for mussels, I marry these tasty bivalves with krokos Kozanis, aka Greek saffron.
- 3 tablespoons extra-virgin Greek olive oil
- 1 cup sliced shallots
- 3 garlic cloves chopped
- 3/4 cup dry Greek rosé wine
- 2 cups canned diced tomatoes in juice
- 2 tablespoons spicy piperoktima or any red pepper paste
- 3/4 teaspoon paprika
- 1/2 teaspoon Greek Krokos Kozanis saffron threads,
- 3 dozen mussels scrubbed, debearded
- 1/2 cup chopped fresh flat-leaf parsley
Heat oil in large pot over medium heat. Add shallots and garlic; sauté until tender, about 5 minutes. Add the wine, tomatoes with juice, pepper sauce, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil. Reduce heat to medium; simmer for 3 minutes to blend flavors.
Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open).
Stir in remaining parsley. Divide mussels and juices among bowls and serve.