John Myers
Contents
show
Ingredients
Mussels:
- 2 kg Mussels
- 1 Pc. Shallot
- 1 Pc. Clove of garlic
- 1 bunch Fresh smooth parsley
- 200 ml White wine dry
- 300 ml Vegetable broth
- 500 g Samphire
- 350 g Grana Padano grated
- Salt
- Pepper
Saffron sauce:
- 100 ml Vermouth
- 500 ml White wine
- 200 ml Cream
- 2 tbsp Olive oil
- 15 Pc. Saffron threads
- 0,5 Pc. Organic lemon, including the juice
- 2 Pc. Shallots
- 3 Pc. Garlic cloves
- 1 Pc. Bay leaf
- Salt
- Pepper
Instructions
Mussels:
- Wash the mussels, the shallot and the clove of garlic with white wine and vegetable stock in a large saucepan for 10 minutes. steam. Then take out the mussels and separate the mussel from the shell. Remove mussels that remain closed as they are no longer edible. Blanch the samphire.
Saffron sauce:
- Cut shallots and garlic into fine cubes and sauté in a saucepan with the olive oil until translucent. Add the bay leaf and lemon. Then deglaze with the white wine and vermouth and reduce to half. Now pass the liquid through a fine sieve and pour the passed liquid with the cream and saffron threads.
To gratinate mussels:
- Now take a baking sheet and drape 42 empty mussel shells on it. Fill this with 3-4 sticks of samphire, place the mussel on top and pour the warm saffron sauce over it. Then sprinkle the mussels with the grated Grana Pardano, put the baking sheet in the oven and grill for about 6-7 minutes.
Nutrition
Serving: 100gCalories: 122kcalCarbohydrates: 1.8gProtein: 8.7gFat: 7.1g
