“Food and a good life—they can’t be separated.” That’s what the two women at the heart of Love & Saffron by Kim Fay discover as they embark on their life-changing friendship. Twenty-seven-year-old Joan Bergstrom meets fifty-nine-year-old Imogen Fortier when Joan sends Imogen a fan letter (and saffron), beginning a correspondence that sees them through the many courses of their lives.

To celebrate the release of Love & Saffron on audio, and to remind us that food and friendship are some of the great joys of life, Kim Fay shared her recipe for Mussels à la Joan: a buttery dish best served with a fresh baguette, a glass of chilled Chablis (as Joan would), and close friends to dine with. Find the recipe below, and listen to Love & Saffron on audio while you cook.

Mussels à la Joan by Kim Fay
Serves 4

Ingredients:

-2 pounds mussels (debearded, scrubbed, & rinsed)
-1/2 cup butter
-4 cloves garlic, coarsely chopped
-big bunch flat-leaf parsley, coarsely chopped
-generous pinch saffron
-1 cup vermouth
-1 cup water
-fresh baguette for soaking up the sauce!

Directions:

1. In a big pot (I love my Le Creuset!) sauté the garlic in melted butter. When the garlic is soft, add the saffron and half of the parsley. Sauté a minute or two longer.

2. Add the vermouth and water and bring the liquid back to a low simmer. Let this carry on for a few minutes so the flavors can meld. It you want to burn off more of the alcohol flavor, simmer for about 5 minutes.

3. Add the mussels. Cover the pot. Steam on a low simmer for 5 to 10 minutes, until the mussels open—not too long, or the mussels will get tough!

4. According to my college buddy Pete Speltz (whose use of vermouth with clams inspired me to use vermouth here), if there are any “unhappy” mussels that won’t open, toss them out. Sprinkle with the remaining parsley and serve in the cooking pot (it keeps the sauce warm longer) with lots of fresh, warm bread.

Enjoy with a glass of chilled Chablis (as Joan would) or Sauvignon Blanc.