Mussels with Saffron Essence
Michael Mina of Aqua - San Francisco, CA
Adapted by StarChefs
Yield: 4 servings
Tablespoon extra virgin olive oil
32 Black Mussels, cleaned and de-bearded
4 shallots, sliced thin
1 teaspoon garlic, minced
1 bay leaf
1 cup white wine
2 cups (1 pint) heavy cream
1 teaspoon saffron
1 Tablespoon fresh Italian parsley, coarsely chopped
the extra virgin oil in large, deep pan. Add shallots, garlic and
bay leaf, and sauté until soft, approximately 1 minute.
the mussels and the white wine to the pan. Cover the pan and cook
until the mussels open, approximately 5 minutes.
the cover, and pour in the cream and the saffron. Stir well. Bring
the mixture to a rolling boil uncovered. Once boiling, remove from
the eight mussels in each of 4 individual serving dishes. Spoon
some of the cream sauce over each individual serving. Sprinkle chopped
parsley on top of each serving to garnish, and serve immediately.
Note: this dish goes well with grilled bread brushed with olive