Mussels in White Wine Tomato Sun Gold Sauce
Ingredients
Units
Scale
- 1 lb fresh mussels, cleaned and debearded
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large shallot, finely chopped
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 teaspoon smoked paprika
- 1 teaspoon Aleppo pepper flakes (adjust to taste)
- 5–6 saffron threads
- 2 pints Sungold tomatoes, halved
- 1/4 cup fresh parsley, finely chopped (plus extra for garnish)
- Sourdough bread, sliced and toasted
Instructions
- Start by scrubbing the mussels under cold running water. Discard any that are cracked or remain open after a light tap.
- In a large, deep skillet or Dutch oven, heat the olive oil and butter over medium heat. Once the butter has melted, add the chopped shallot and cook for 2-3 minutes until soft and translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle in the smoked paprika, Aleppo pepper flakes, and saffron threads. Stir to combine, letting the spices bloom in the oil for about 1 minute.
- Add the halved Sungold tomatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until the tomatoes start to break down and release their juices. Pour in the white wine and bring the mixture to a simmer.
- Once the sauce is simmering, add the cleaned mussels to the skillet. Cover the skillet and cook for 5-7 minutes, shaking the pan occasionally, until the mussels open up. Discard any mussels that do not open.
- Stir in the chopped parsley and season the sauce to taste with salt and pepper. Allow the mussels to sit in the sauce for a minute to absorb the flavors.
- Serve the mussels in a large bowl, garnished with extra parsley. Pair with toasted sourdough bread to soak up the delicious sauce.
