Saffron And Ginger Steamed Mussels
2 pounds fresh mussels
2 cups Prosecco
1 cup water
1 tablespoon saffron threads
2 inch piece of ginger, peeled and julienned
1 clove garlic, minced
Zest of ½ lemon
Salt and pepper
1/4 cup salted butter
1 large loaf of crusty French bread
Rinse mussels under cold water; remove beards from mussels and any other materials from shell. Combine Prosecco and water with saffron, ginger, garlic, lemon zest and salt in a large sauce pot. Bring to a simmer, then add in cleaned mussels and cover. Cook for approximately 4-5 minutes until mussels open up (Shake the pot often to help mussels open).
Remove cooked mussels from pot with a slotted spoon, then add butter to broth and allow to melt. Adjust seasonings with salt and pepper. Pour seasoned broth over mussels; serve with crusty French bread.