Patagonia Mussel in Saffron Broth
by Chef Penny Davidi-Borsuk
INGREDIENTS
- 1 tsp. granulated Saffron – mix Saffron with 1/2 Tsp Sugar steeped in ½ c boiling Water
- 2 tbsp. fresh squeezed Lemon Juice
- 1/2 stick Unsalted Butter, softened
- 4 lbs. Patagonia Mussel
- 3 tbsp. EVOO
- 3 ea. Garlic Cloves, sliced
- ½ cup Tomatoes, diced, seeded & peeled
- ½ cup Dry White Wine
- 3 tbsp. Italian Parsley, chopped
- Fresh Cracked Black Pepper & Salt
- Crusty Bread
DIRECTIONS
- In a small mixing bowl, whisk together the steeped saffron and lemon juice. Melt the half stick butter and whisk until fully blended. Season to taste with salt and pepper.
- Scrub the mussels well under cold running water. Remove the beards from the mussels.
- Heat the olive oil in a heavy large skillet over medium-high heat. Add the garlic and sauté until slightly golden but not browned for about 1 minute. Add the mussels, tomatoes, white wine and parsley; toss to combine. Add the saffron mixture, cover the skillet and cook the mussels until they all open, about 3 to 5 minutes. Serve with crusty bread and a nice cold glass of Sauvignon Blanc.
