Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : French Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 qt Mussels, cleaned
6 tb Unsalted butter (75g)
6 Shallots, chopped fine
Bouquet garni (celery, bay
-leaf, thyme, parsley stems)
1 c White wine (240ml)
1/2 ts Saffron threads
1 c Heavy cream (240ml)
1 tb Fresh parsley, chopped
1 Clove garlic, mashed
This one is almost enough to get me off my duff and
over to the coast to gather some mussels.
Robert Reynolds, chef/owner of Le Trou Restaurant
Francais in San Francisco provides this recipe. He
has used it as a vehicle for teaching his students
about saffron's special qualities. This recipe
originated in the French Bordeaux region.
Steep threads in wine for 30 minutes. Saute 6
shallots in butter until limp. Add Bouquet garni and
wine. Simmer for 1 minute. Add cleaned mussels,
cover pan with tight-fitting lid, and steam mussels
open, shaking pan occasionally. Check after 3
minutes. Remove opened mussels and set in colander
over a bowl to catch their juices. Discard any mussels
not opened after 6 minutes. Saute remaining shallots
in butter until limp. Add mussel juice and cream and
reduce to desired consistency. Add parsley and garlic,
then toss mussels in sauce until well coated. Serve in
soup bowls.
From "Wild About Saffron++A Contemporary Guide to an
Ancient Spice", by Ellen Szita. Published by Saffron
Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
1987.
