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Mussels in Golden Saffron Broth
By Executive Chef James Ormsby, Plump Jack Café, San Francisco, CA

Made with:
Prince Edward Island Mussels

Serves 2

1 lb. Mussels, (cleaned).
1/4 cup Dry White Wine
1/4 cup Orange juice (fresh)
1 tspn. Grated Orange Peel (zest)
1 lump Saffron Threads
2 tspn. Fresh Mint (chopped)
1 tspn. Black Cracked Pepper
4 tbls. Butter (cold, unsalted)

Clean mussels. Put in a non reactive pot (non stick, or stainless steel pot, don t put in aluminum as it will affect the citrus). Put orange juice and wine over mussels. Bring to a boil and steam for 3 - 5 minutes, or until shells are completely opened. Take mussels; drain the liquid off, and save the liquid. Strain it through a fine sieve, to remove any particles. Place it in a bowl, pick the mussel meat out of the shell, and put it in the strained liquid.

Add the saffron into the liquid with the mussels, and put the mussels back into the non reactive pan. Over medium heat, add the butter mint, and the black pepper, and cook until hot. Butter should be completely emulsified into the sauce. Divide the mussels into the two bowls and save the shells for garnish. Serve with toasted or grilled bread, with brushed olive oil, grilled and rub with garlic (a garlic bruschetta).

Other Great Chef Recipes:
Ahi Cones

Beef Filet of Carpaccio with Mustard Aioli,
Asparagus Salad, Truffle Oil and Reggiano Parmesan

Duckling Trio with Huckleberry Jus

Grilled Beef Filet with Potato Gratin, Spinach,
Green Peppercorn-Brandy Sauce with Blue Cheese Butter

Mussels in Golden Saffron Broth

Red Wine Braised Oxtail with
Carmelized Root Vegetables, and Garlic Mashed Potatoes

Pumpkin Soup

Southern Fried Chicken Breast with Red Flannel Vegetable Hash, and a Hen of the Woods Mushroom and Sherry Sauce

Other Related Links:
Fish Tips from the Chef

Seafood Appetizer, a Great Start to a Classic Meal




matthew cloutier

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t. @jraxter Well I will try... If you would like to write review of these places we would be happy to publish them.. We are always looking

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