Recipes
Mussels with Saffron, Dill and Tortillas
Source: Olive Blue Catering (Tulane, Sodexo)
This seafood dish features fresh mussels and a flavorful Garlic Buerre Blanc sauce, which is great for a main entrée option.
Ingredients
4 lb. mussels, washed, de-bearded, dried
3/4 cup sauvignon blanc wine
1 tsp. chopped garlic
1 tsp. saffron
1 tbsp. chopped parsley
1 diced large tomato
Salt and pepper to taste
Garlic Buerre Blanc
1 tbsp. chopped garlic
1 tsp. lemon juice
1/3 cup heavy whipping cream
3/4 cup cubed unsalted butter
Steps
- Bring large sauce pan to high heat.
- Add wine, garlic, mussels and saffron.
- Cover for 1 to 2 minutes.
- When mussels start to open, add parsley, diced tomato and salt and pepper.
- Cook for 1 to 2 minutes more.
- Add Garlic Buerre Blanc (recipe to follow) and mix lightly.
- Top with fried tortilla strips.
Garlic Buerre Blanc
- In sauce pan, add garlic, cream and lemon juice and heat over medium.
- Reduce by 3/4.
- When mixture has reduced, reduce heat to low and add butter a little at a time and stir.
- When sauce is shiny, set aside and cool to room temperature.