Recipe: Mussels with Saffron and Citrus

Are you excited by The Town Dock's expanded shellfish portfolio - especially our imported mussels? (Click this sentence to go to the mussels page and learn more about them.) 

You know that The Town Dock is an excellent source for calamari recipes, and we're not going to leave you hanging for our shellfish either! Here is our first delicious shellfish recipe: Mussels with Saffron and Citrus. This simple yet elegant recipe showcases the briny sweetness of mussels, balanced by the bright citrus notes and aromatic saffron.

Tips:

• Quality mussels are key: Ensure you're using The Town Dock's mussels for the best flavor and texture. 
• Don't overcook: Mussels can become tough if overcooked. Cook until they just open, and discard any that remain closed.
• Adjust the heat: If the mussels are opening too quickly, reduce the heat slightly to prevent them from overcooking.
• Experiment with other spices: For a more complex flavor profile, consider adding a pinch of red pepper flakes or a dash of fennel seeds.
• Serve with a side salad: Pair this dish with a light salad dressed with a lemon vinaigrette for a refreshing and balanced meal. It is also an excellent appetizer. 

This Mussels with Saffron and Citrus recipe is a perfect way to enjoy a delicious and satisfying seafood meal. The combination of flavors is simply irresistible!

Mussels with Saffron and Citrus

Prep time: 10 minutes

Cook time: 17 minutes

Ready in: 27 minutes

Serves: 4

Ingredients:

• ● 1 lb. bag The Town Dock Mussels
• ● 2 tsp. olive oil
• ● 1/2 small fennel bulb, thinly sliced
• ● 1 large shallot, thinly sliced
• ● 1 cup dry white wine
• ● 1 navel orange, juiced and zested, divided
• ● 1 lemon, juiced and zested, divided
• ● 1 clove garlic, thinly sliced
• ● 1 teaspoon chopped fresh tarragon, plus more for garnish
• ● 1/4 tsp. saffron threads
• ● Kosher salt, to taste
• ● 1/2 baguette, sliced 1/2-inch-thick and toasted

Preparation:

1. Heat oil in a large, straight-sided skillet over medium-high heat. Add fennel and shallot and cook until tender and fragrant, about 3 to 4 minutes. Add wine, orange juice, lemon juice, garlic, tarragon and saffron, and bring to a boil. Lower heat and simmer for 3 to 5 minutes, until saffron has bloomed and liquid is golden in color.

2. Remove mussels from bag. Add mussels and cook, covered, until fully heated through, about 5 to 8 minutes. Season with salt to taste. Garnish with orange zest, lemon zest and additional tarragon. Serve with bread and enjoy.