Step 1

Clean mussels the mussels and set aside. (Serious Eats has great instructions for cleaning mussels if you need help).

Step 2

In a large skillet or stockpot with a well-fitting lid, heat the chicken stock to almost boiling. Place saffron threads in a heat-proof bowl or coffee mug. Pour heated chicken stock over the saffron. Set aside until needed.

Step 3

Over medium heat, add butter and olive oil to the large skillet or stockpot. Saute onion and tomato until onions are soft. Add garlic, chili pepper, ginger, turmeric, and white pepper. Cook until fragrant.

Step 4

Pour in white wine and simmer until wine is reduced by 1/Add the saffron and chicken stock mixture and simmer until reduced by 1/Pour in coconut milk, lemon zest and juice, and fresh herbs. Season with salt and pepper. Allow sauce to simmer for 2 to 3 more minutes.

Step 5

Toss in the mussels, put the lid on the pot, and allow the mussels to steam for 2 to 3  minutes. Do not overcook. Your mussels are done when most of the shells are opened.

Step 6

Using a clear glass lid makes it where you can watch the mussels open, but if you don't have one, do not keep opening the lid because you let out the steam. If you have to, check no more than once.

Step 7

Fresh mussels should not take more than 2 to 3 minutes to open when your sauce is at a good simmer and you have a tight-fitting lid.

Step 8

Serve the Mussels with Saffron White Wine Sauce immediately with crusty bread for sopping up the sauce.