Saffron Steamed Mussels - Tucson News Now

Saffron Steamed Mussels

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Armitage Wine Lounge & Café

Saffron Steamed Mussels -- Chef Christian  Hanley

        ¼ cup Julienned Fennel

         ¼ cup Julienned Red Onion

         ¼ cup Julienned Red Pepper

         ¼ cup Julienned Green Pepper

         1 Tablespoon Diced Garlic

         2 Tablespoons Olive Oil

         1 teaspoon Spanish Saffron

         10 Fresh Cleaned Mussels

         ½ cup White Wine

         1 cup Fish Broth

         2 Tablespoons Unsalted Butter

         1 Large Slice Sourdough Bread

             1 Tablespoon Chopped Parsley

  

  • 1. In a hot sauté pan, combine the first 6 ingredients
  • 2. Season with salt and pepper to taste and the Spanish saffron
  • 3. Add the mussels
  • 4. When the mussels are thoroughly coated with all the ingredients, deglaze the pan with the white wine and reduce by ½
  • 5. Add the fish broth and continue to steam the mussels until they are fully open
  • 6. Add 2 Tablespoons of butter and continue to swirl the pan until the butter is completely melted
  • 7. Toast the Sourdough...preferably on the grill
  • 8. Place the grilled bread in the middle of a large bowl, place the mussels in the bowl around the bread and pour the broth over the top
  • 9. Garnish with the chopped parsley and enjoy
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