Farm-raised PEI Organic Mussels with Saffron Butter Sauce

Farm-raised PEI Organic Mussels with Saffron Butter Sauce, Rendered Pancetta, and Oven Roasted Tomatoes, featuring Custom Culinary^®Beurre Blanc Sauce.

Made with:

9663 - Custom Culinary Gold Label Beurre Blanc Sauce

What You'll Need

2 lb.	Farm Raised Organic PEI Mussels
1 cup	White Wine
6 oz.	Prepared Saffron Butter Sauce (see sub-recipe)
To taste	Maldon Sea Salt
½ Cup	Rendered Pancetta (Medium Dice)
½ Cup	Oven Roasted Plum Tomatoes
¼ Cup	Sliced Garlic Chives

	Saffron Butter Sauce
1 ea.	Custom Culinary^®Beurre Blanc Sauce (4 lb.)
½ tsp.	Spanish Saffron

PREPARATION

Carefully wash and de-beard mussels.
Place in small pot with white wine, cover and steam on high heat until mussels open (approx. 3-4 minutes).
Place mussels in a service bowl.
In a separate pan, add 6 oz. of the prepared Saffron Butter Sauce.
Add the mussel liquor, making sure not to get any sand in the sauce.
Bring to a quick boil.
Adjust seasoning with Maldon Salt as needed.
Pour hot sauce over mussels and garnish with diced pancetta, dice plum tomatoes and garlic chives.
Serve with a crisp baguette for dipping.

Saffron Butter Sauce (sub-recipe)

Pour Beurre Blanc into a small sauce pot over medium heat.
Bring to a simmer and add the saffron.
Simmer slowly for about 10 minutes.
Remove from heat and allow to rest another 20 minutes so that the saffron steeps and releases all its flavor and color.
Hold for service.

CHEF'S TIP