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Farm-raised PEI Organic Mussels with Saffron Butter Sauce

Farm-raised PEI Organic Mussels with Saffron Butter Sauce

Farm-raised PEI Organic Mussels with Saffron Butter Sauce, Rendered Pancetta, and Oven Roasted Tomatoes, featuring Custom Culinary® Beurre Blanc Sauce.


What You'll Need

2 lb. Farm Raised Organic PEI Mussels
1 cup White Wine 
6 oz. Prepared Saffron Butter Sauce (see sub-recipe)
To taste Maldon Sea Salt 
½ Cup Rendered Pancetta (Medium Dice)
½ Cup Oven Roasted Plum Tomatoes
¼ Cup Sliced Garlic Chives
   
  Saffron Butter Sauce 
1 ea. Custom Culinary® Beurre Blanc Sauce (4 lb.)
½ tsp. Spanish Saffron
PREPARATION

  1. Carefully wash and de-beard mussels.
  2. Place in small pot with white wine, cover and steam on high heat until mussels open (approx. 3-4 minutes).
  3. Place mussels in a service bowl.
  4. In a separate pan, add 6 oz. of the prepared Saffron Butter Sauce.
  5. Add the mussel liquor, making sure not to get any sand in the sauce.
  6. Bring to a quick boil.
  7. Adjust seasoning with Maldon Salt as needed.
  8. Pour hot sauce over mussels and garnish with diced pancetta, dice plum tomatoes and garlic chives.
  9. Serve with a crisp baguette for dipping.
 
Saffron Butter Sauce (sub-recipe)
  1. Pour Beurre Blanc into a small sauce pot over medium heat.
  2. Bring to a simmer and add the saffron.
  3. Simmer slowly for about 10 minutes.
  4. Remove from heat and allow to rest another 20 minutes so that the saffron steeps and releases all its flavor and color.
  5. Hold for service.

CHEF'S TIP