Mussels with Riesling Citrus and Saffron
Ingredients
- 2 navel oranges
- 1 ruby red grapefruit
- 1 1/4 cups Riesling
- 1 1/4 cups water
- 4 thyme sprigs
- 2 garlic cloves
- 4 pounds mussels, scrubbed and debearded
- 1/2 teaspoon saffron threads, crumbled
- 1/2 teaspoon finely grated orange zest
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- Toasted brioche croutons (see Note), sliced pitted Moroccan olives and pea shoots, for garnish
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