Pei Mussels Recipe
saffron cream, pork 'nduja, guindilla gremolata
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Ingredients
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Mussels
Saffron Cream
Pork 'Nduja
Guindilla Gremolata
Method
Preparing the Mussels
- 1
Clean the Mussels
Rinse the PEI mussels under cold running water, scrubbing the shells with a brush to remove any debris or sand. Remove beards if present.
- 2
Cook the Mussels
In a large pot, combine the water and white wine. Bring to a boil over medium-high heat. Add the cleaned mussels, cover, and cook for about 5-7 minutes or until the mussels have opened. Discard any that do not open.
Making the Saffron Cream
- 3
Infuse the Cream
In a small saucepan over low heat, combine the heavy cream and saffron threads. Allow to simmer gently for about 10 minutes to infuse the saffron flavor.
- 4
Add Garlic and Season
Mince the garlic cloves and add them to the cream mixture. Season with salt and black pepper. Cook for an additional 5 minutes, stirring occasionally.
Incorporating the Pork 'Nduja
- 5
Melt the 'Nduja
In a separate skillet, cook the pork 'nduja over medium heat until it starts to melt and become fragrant, about 3-4 minutes.
- 6
Combine with Saffron Cream
Add the melted 'nduja to the saffron cream mixture, stirring well to combine. Heat until warmed through.
Preparing the Guindilla Gremolata
- 7
Chop Ingredients
Finely chop the fresh parsley and guindilla peppers. Combine them in a small bowl with the lemon zest.
Serving
- 8
Plate the Dish
In a large serving bowl, place the cooked mussels. Drizzle generously with the saffron cream and 'nduja mixture. Top with the guindilla gremolata.
- 9
Garnish and Serve
Garnish with additional parsley if desired and serve immediately while warm.
