Mussels
in Golden Saffron Broth
By
Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Made
with:
Prince Edward Island Mussels
Serves
2
Ingredients:
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)
Procedure:
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).
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Related Links:
Fish
Tips from the Chef
Seafood
Appetizer, a Great Start to a Classic Meal
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