When you think about the perfect bistro, visions of awning-shaded, lively eateries on the streets of Paris pop into your mind’s eye. For good reason: A bistro is a restaurant that hits that just-right middle zone of dining out — casual and easy-going but at the same time, stylish and certainly lively, offering a the kind of solid neighborhood vibe that melds right into a community. And the food: classic and unfussy but crafted with care and high-quality. Southampton’s Enchanté Bistro fits this template invitingly. After all, the name of the two-year-old EHP-owned establishment means “pleased to meet you.”



Within the open, airy space at the former Red Bar, the influence of Parisian brasseries is evident with its soothing color palette, bustling center table of wine and Champagne and a menu that showcases the vibrant flavors of French and Mediterranean cuisine.
“When we opened up Enchanté two years ago, it was about making the menu as bistro-influenced as possible,” recounts Nicholas Vogel, regional area executive chef for EHP Hospitality Group. “With the clientele in mind that’s out here in the summer, having something very familiar to them was the inspiration, making something [that is] very approachable.”
While offering French classics like Niçoise salad and escargot, it’s unsurprising to find moules (mussels, that is) as a must-order menu staple to regulars. What makes this particular pot of marine bivalve mollusks stand out is the use of saffron, an aromatic spice that comes from the flower of the saffron crocus.
“Mussels and saffron go together perfectly,” says Enchanté executive chef Samantha Gregory. “It makes sense to offer a very coastal, French mussel dish in a coastal town.”

The combination of cream with saffron is why this recipe works, allowing the mussels to taste less briny and more luxurious. With saffron being the most expensive spice in the world and mussels being nominal, this is a great way to make a one-pot seafood dish for very little money that still tastes upscale.
And while serving the mussels with homemade french fries a la classic moules frites is the norm, Enchanté prefers to serve with toasted baguette. “I’ve never been to a bistro once where I’ve grabbed a fistful of fries and dunked them into the sauce,” says Vogel, “I always prefer to soak up rich sauces with crunchy bread.”
Here are a few tips to guarantee your bistro night at home is successful:
When sourcing your main ingredient, look no further than Out of the Blue Seafood in Hampton Bays. Most fishmongers will offer debearded mussels but take the extra step of pouring cold water over the mussels in a colander when prepping to remove any extraneous dirt, seaweed or sand. Tap the mussels gently on the side of your sink if you notice any with open shells. Throw away the shell if it does not close after you give it a gentle tap.
Saffron threads can be found at most high-end specialty markets like Citarella (as can mussels). A quick search online might be most cost-effective, though.



Break out some blue and yellow table linens and a vase full of late-summer sunflowers to evoke the South of France, pour yourself and your amie a glass of 2023 Raphael Sauvignon Blanc (the bit of heat from the Aleppo pepper will require thirst-quenching, and Raphael’s small percentage of semillon in the mix is lovely with this) and recap the highlights from the Paris Olympics. What is the best part of serving these saffron-spiked bivalves at a gathering? “You can eat a pot of mussels and still want dinner,” says Vogel.
Enchanté’s Moules with saffron
Ingredients
- 4 cups heavy cream
- 2 tsp saffron
- 8 tbsp butter
- 3 tbsp shallots
- 3 tbsp garlic, sliced
- 3 tbsp parsley
- 4 lbs mussels, cleaned and debearded
- 1 cup white wine
- 1/2 lemon
- sea salt to taste
- pinch of Aleppo pepper
Directions
- In a small pot, pour in the cream and heat to just below a simmer. Add in the saffron, allowing it to steep and its fragrance and color to release thoroughly.
- Meanwhile, in a large, shallow pot, melt the butter over medium heat. Add in the shallot, garlic and 2 tablespoons of the parsley. Sauté for about a minute, until fragrant and the shallots start to sweat.
- Add in the mussels and increase the heat to medium-high. Add the white wine, cover and simmer for about 2 minutes or until the wine has reduced by half.
- Pour in the saffron cream. Allow to simmer for about 4 to 5 minutes, stirring frequently.
- Once the mussels have opened, taste the broth and adjust the seasoning as needed with salt.
- Portion into bowls and finish with reserved parsley, Aleppo pepper and a squeeze of lemon. Serve with a crusty baguette.