Ingredients
- 300 ml Riesling white wine
- 300 ml water
- 4 thyme sprigs
- 2 garlic cloves, smashed
- 1,5 kg mussels, scrubbed
- 120 ml heavy cream
- few saffron threads
- orange zest of 1 small orange
- lemon zest of 1 small lemon
- 35 grams cold butter
- Kosher salt to taste
- Freshly ground pepper to taste
- Grilled bread, for serving
In a large, wide saucepan, combine the wine, water, thyme and garlic and bring to a boil. Add the mussels, cover and cook over moderately high heat, shaking the pot a few times, until the mussels open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large bowl.
Pour the cooking liquid through a fine-mesh strainer into a large heatproof measuring cup. Wash the pot and pour in the cooking liquid, leaving behind any grit. Boil the cooking liquid until reduced to 3-3,5 dl, about 10 minutes.
Add the cream, saffron and citrus zests and bring to a boil. Reduce the heat and simmer until thickened slightly, about 3 minutes. Stir in the butter until melted, then stir in the mussels until heated through. Season with salt and pepper and serve with grilled bread.