Mussels in Saffron-Sherry Sauce
By Chef Edward Pizzuti, Cafe Giostra, Brando's, Petaluma, CA

Made with:
Prince Edward Island Mussels

2/lbs Mediterranean Mussels or Local Mussels (de-bearded and scrubbed)
4-5 Shallots (finely chopped)
8 oz. Cooking Sherry
3 oz. Extra Virgin Olive Oil
1 bunch of flat leaf parsley, finely chopped
2 Roma tomatoes (diced in 1/4 inch squares)
Salt and Pepper

1. In a large skillet heat the olive oil.

2. Put in the shallots and cook for about 1 minute.

3. Add tomatoes and mussels.

4. When pan starts to steam, add the sherry wine, parsley, salt and pepper.

5. Cover pan with lid and cook until mussels are fully opened, do not overcook.

6. Transfer to large serving bowl or individual bowl.

7. You may sprinkle some raw extra virgin olive oil and chopped parsley on top of each bowl.

Chef Recipes:
Abalone D' Ore

Boquerones or Marinated Fresh Anchovies

Cracked Dungeness Crab

Fresh Sardines ( or Anchovies)

Jumbo Fresh Water Spot Prawns (whole)

Lobster Diablo

Mozzarella D' Isufala

Mussels in Saffron-Sherry Sauce

Paella Codornices en Hoja de Parra
(Quails wrapped in grape leaves and pancetta)

Paella Valenciana

Other Related Links:
The Abalone Farm

Memories from Guglionesi

Edward Pizzuti - Bio

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