You can serve this fun yet elegant dish in individual portions, piling the mussels high on each plate with a ladle. Make sure you distribute the sauce evenly and have plenty of grilled bread on the table, as well as some bowls to collect the shells. Even without the saffron, this is a delicious dish, but the saffron adds a luxuriousness that I love. This recipe is easily scaled up; plan on a pound of mussels per person for a first course, 1½ to 2 pounds for an entrée.
Recipe - [ Ссылка ]
Follow Lidia Bastianich
Official website: [ Ссылка ]
Facebook: [ Ссылка ]
Twitter: [ Ссылка ]
Instagram: [ Ссылка ]
