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Steamed Mussels with Saffron & White Wine, 5/28/13

Chef Jeffrey Moore

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1lb blue hill bay or PEI mussels(debearded)

1T minced garlic

1t minced shallot

2T unsalted butter

3/4 cup whit wine

1 pinch salt

1 TINY pinch saffron

2 slices toasted baguette

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Saut garlic and shallots, add all otheringredients(except bread), cover and steam until all shells are fully open.Serve in a bowl with tiny forks and crispy baguette.

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