Mussels with Saffron and Citrus

• 1 1/4 c. Riesling
• 1 1/4 c. water
• 4 sprig thyme
• 2 clove garlic
• 4 lb. mussels
• 1/2 c. heavy cream
• 1/2 tsp. saffron threads
• 1 1/2 tsp. orange zest
• 1 1/2 tsp. lemon zest
• 2 1/2 tbsp. cold unsalted butter
• kosher salt
• Freshly ground pepper
• Grilled bread

1. In a large, wide saucepan, combine the wine, water, thyme, and garlic and bring to a boil.
2. Add the mussels, cover and cook over moderately high heat, shaking the pot a few times, until the mussels open, about 3 minutes.
3. Using a slotted spoon, transfer the mussels to a large bowl.
4. Pour the cooking liquid through a fine-mesh strainer into a large heatproof measuring cup.
5. Wash the pot and pour in the cooking liquid, leaving behind any grit.
6. Boil the cooking liquid until reduced to 1 1/2 cups, about 10 minutes.
7. Add the cream, saffron, and citrus zests and bring to a boil.
8. Reduce the heat and simmer until thickened slightly, about 3 minutes.
9. Stir in the butter until melted, then stir in the mussels until heated through.
10. Season with salt and pepper and serve with grilled bread.
11. Looking for more dinner options?
12. Check out our pork chop recipes, chicken recipes, and potato recipes.

riesling, water, thyme, clove garlic, mussels, heavy cream, saffron threads, orange zest, lemon zest, cold unsalted butter, kosher salt, freshly ground pepper, bread

Taken from www.delish.com/recipefinder/mussels-saffron-citrus-recipe-fw0714 (may not work)