Mussels with Saffron, Dill and Tortillas

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
Four servings

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

  1. Bring large sauce pan to high heat.
  2. Add wine, garlic, mussels and saffron.
  3. Cover for 1 to 2 minutes.
  4. When mussels start to open, add parsley, diced tomato and salt and pepper.
  5. Cook for 1 to 2 minutes more.
  6. Add Garlic Buerre Blanc (recipe to follow) and mix lightly.
  7. Top with fried tortilla strips.

Garlic Buerre Blanc

  1. In sauce pan, add garlic, cream and lemon juice and heat over medium.
  2. Reduce by 3/4.
  3. When mixture has reduced, reduce heat to low and add butter a little at a time and stir.
  4. When sauce is shiny, set aside and cool to room temperature.
Source: Olive Blue Catering (Tulane, Sodexo)

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