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Mussel Saffron Butter Sauce

Food Network Canada
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Ingredients

½
lb(s) mussels, cleaned
1
cup dry vermouth
1
shallot, roughly chopped
pinch of saffron
¼
cup heavy cream
¼
cup unsalted butter, cut into cubes (.25 - .5 cup)
lemon, juice only
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Directions

Step 1

Place mussels, vermouth, and shallots in a saucepan.

Step 2

Cover with a lid and simmer until mussel shells fully open.

Step 3

Remove from heat and strain.

Step 4

Place 1 cup of strained liquid into a clean saucepan and reduce by half.

Step 5

Add pinch of saffron and allow to infuse for about 1 minute.

Step 6

Add cream and whisk in butter.

Step 7

Season to taste with a little fresh lemon juice.

Step 8

Remove mussel meat from shell and add to sauce to rewarm.

Step 9

Serve immediately.

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