Recipes
Mussels in Saffron and Chardonnay Cream
From the files of David Scott Allen
This is a quintessentially French preparation that I was taught in Encinada, Mexico, by the chef of Il Re Sol. Having prepared this dish many times, I've made a few changes from my original impromptu lesson. It always elicits rave reviews and, for me, brings back fond memories.
- 4 tablespoons butter
- 1 medium sweet onion, such as Vidalia, chopped
- 1 large shallot, chopped
- ½ teaspoon saffron threads
- 2 cups Chardonnay
- 2 pounds cultivated mussels, scrubbed and debearded
- 2 cups heavy cream
- 2 tablespoons chopped fresh chives, optional
In a large stock pot, melt butter and sauté onion, shallots and saffron until onions are soft and clear, but not brown.
Add the wine and bring to a boil. Add mussels; cover and steam until they open--about 7 to 10 minutes. Remove mussels with a slotted spoon and set aside; when cool remove mussel meat from shells.
Filter the broth through a fine sieve into a large saucepan and add cream. Heat slowly--almost to a boil. Add mussel meat and then reduce heat and cook 3 to 5 minutes more to thicken slightly.
Serve sprinkled with chives, if using. Accompany with a crusty French bread. Serves 4.
Wine pairing: French
Wine pairings- White: Chardonnay from Burgundy, or Chablis; Muscadet Sèvre-et-Maine