Yield > 1
Servings
Ingredients :
3 qt Mussels, cleaned
6 tbl Unsalted butter (75g)
6 x Shallots, chopped fine
Bouquet garni (celery, bay
leaf, thyme, parsley stems)
1 cup White wine (240ml)
1/2 tsp Saffron threads
1 cup Heavy cream (240ml)
1 tbl Fresh parsley, chopped
1 x Clove garlic, mashed
Method :
• 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.
• 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.
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