Name: Mussel Saffron Butter Sauce
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

ingredients

lb(s) mussels, cleaned

cup dry vermouth

shallot, roughly chopped

pinch of saffron

cup heavy cream

cup unsalted butter, cut into cubes (.25 - .5 cup)

lemon, juice only

Ingredient Substitution Guide

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.

appetizer
eggs and dairy
lunch
quick and easy
Shellfish

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Mussel Saffron Butter Sauce

ingredients

directions

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