- Preparation Time10 mins
- Cooking Time5 mins
For the saffron base
For the mussels
2) Add the wine and fish stock, and raise heat to medium-high. Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary. Season, to taste, with salt and pepper.
3) For the mussels, heat a medium to large skillet over medium heat. Add the mussels to the dry heated skillet, and then immediately add all of the remaining ingredients. Toss the mussels with a wooden spoon while they are cooking.
4) The mussels are ready when they have all opened, and the butter has melted. Discard any unopened mussels and serve.