Mussels
in Saffron-Sherry Sauce
By Chef Edward Pizzuti, Cafe Giostra,
Brando's, Petaluma, CA
Made
with:
Prince Edward Island Mussels
Ingredients:
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
Procedure:
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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