Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thoroughly clean 2 pounds of fresh mussels by scrubbing them and removing any beards; discard any mussels that are open and do not close when tapped.

2. 2

   In a large pot with a tight-fitting lid, combine 1/2 cup dry white wine and 1/4 teaspoon saffron threads, then bring the mixture to a gentle simmer over medium heat.

3. 3

   Add the cleaned 2 pounds of mussels to the simmering wine and saffron mixture, cover tightly with the lid, and steam for 5 to 7 minutes until all mussels have opened, then discard any unopened mussels.

4. 4

   While the mussels are steaming, in a separate medium skillet, cook 4 slices of thick-cut bacon over medium heat until crispy, remove bacon and crumble, reserving 1 tablespoon of bacon fat in the skillet.

5. 5

   Add 1 tablespoon unsalted butter to the skillet with the reserved bacon fat, then sauté 1 finely minced shallot for 2 minutes until softened, followed by 2 minced garlic cloves and 1 tablespoon chopped fresh thyme for 1 minute until fragrant.

6. 6

   Stir in 2 cups fresh corn kernels and 1/2 cup heavy cream into the skillet, bringing the mixture to a simmer and cooking for 3-5 minutes until the corn is tender and the sauce has slightly thickened.

7. 7

   Remove the steamed mussels from the pot, reserving 1/4 cup of the saffron steaming liquid, and then stir this reserved liquid, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the creamed corn mixture.

8. 8

   Pour the creamed corn and bacon mixture over the steamed mussels, garnish with 1/4 cup chopped fresh parsley and the crumbled bacon, and serve immediately.