Steamed Mussels Recipe
prince edward island mussels, fresh tarragon, saffron beurre blanc, french baguette
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Ingredients
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Mussels
Saffron Beurre Blanc
Serving
Method
Mussels Preparation
- 1
Clean the Mussels
In a large bowl, soak the mussels in cold water for about 20 minutes to allow them to expel any sand and grit. Rinse the mussels under cold running water and scrub the shells with a brush. Remove any beards (the fibrous strings attached to the shells). Discard any mussels that are open and do not close when tapped.
- 2
- 3
Cook the Mussels
Add the cleaned mussels to the pot along with the white wine and chopped fresh tarragon. Cover the pot and steam for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.
Saffron Beurre Blanc Preparation
- 4
Prepare the Beurre Blanc Base
In a saucepan, combine the chopped shallots and white wine. Simmer over medium heat until the liquid is reduced by half, about 5 minutes.
- 5
Add Cream and Saffron
Stir in the heavy cream and saffron threads. Continue to simmer for another 5 minutes until the sauce thickens slightly.
- 6
Incorporate Butter
Remove the saucepan from heat and gradually whisk in the unsalted butter, one tablespoon at a time, until the sauce is smooth and emulsified. Season with lemon juice, salt, and black pepper to taste.