For this steamed mussels recipe, chef Mourad Lahlou makes a luxurious cream sauce perfumed with saffron and citrus zests. It’s a fabulous mediterranean take on a classic dish. Get the recipe at Food & Wine.
This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.