Mussels Recipe
Prince Edward Island | saffron cream sauce | toasted baguette
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Ingredients
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Mussels
Saffron Cream Sauce
Toasted Baguette
Method
Mussels
- 1
Clean the Mussels
Rinse the mussels under cold running water and scrub the shells with a brush to remove any dirt or debris. Remove beards if present.
- 2
Cook the Mussels
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and chopped shallots, sautéing until fragrant (about 2 minutes). Pour in the white wine and bring to a simmer. Add the cleaned mussels, cover the pot, and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
- 3
Saffron Cream Sauce
- 4
Prepare the Saffron Cream
In a small saucepan, melt 2 tablespoons of butter over low heat. Add the heavy cream and a pinch of saffron threads. Stir gently and let simmer for about 5 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.
Toasted Baguette
- 5
Toast the Baguette
Preheat your oven to 400°F (200°C). Slice the baguette diagonally into 1-inch thick pieces. Brush both sides of the slices with 2 tablespoons of olive oil. Arrange the slices on a baking sheet and toast in the oven for about 5-7 minutes, or until golden brown and crispy.