Moules au safran

Moules au safran is a traditional mussel dish originating from France. The dish is usually made with a combination of mussels, onions, carrots, celery, butter, thyme, bay leaves, bell peppers, saffron, white wine, crème fraîche, parsley, salt, and pepper. The onions, celery, carrots, and thyme are sautéed in butter, covered with wine, and the bay leaves and mussels are added to the pan and cooked until the mussels are opened. The remaining onions and bell peppers are sautéed in butter in a casserole dish, and then mixed with saffron, white wine, salt, and pepper. The mixture is left to bubble, and it's then mixed with the crème fraîche and parsley. The mussel broth is strained into the saffron mixture, the mussels are added to the pan, and they're then divided among individual shallow bowls with the saffron broth poured over them. It's recommended to pair the dish with a glass of Sancerre or Picpoul de Pinet.