Mussels with Tomato-Saffron Butter

One of two recipes made recently from “Avec Eric” by Eric Ripert.

1 teaspoon (tightly packed) saffron threads

2 tablespoons fresh lemon juice

2 tablespoons soft unsalted butter

salt and pepper

1-4 pounds mussels

1 tbsp olive oil

2 garlic cloves, sliced

1/2 cup diced tomatoes

1/2 cup white wine

3 tbsp Italian parsley

bread for serving

In a small mixing bowl, steep the saffron in the lemon juice for 5 minutes. Add the softened butter and whisk until fully blended. Season to taste with salt and pepper.

Scrub the mussels well under cold running water, discarding any with broken shells. 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 lightly toasted, about 1 minute. Add the mussels, tomatoes, white wine and parsley; toss to combine. Add the saffron butter, cover the skillet and cook the mussels until they all open, about 3 minutes. Season to taste with salt and pepper. Serve in bowls with crusty bread.

Advertisements

Leave a comment

Filed under seafood

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s