36
      Thursday
      52 / 31
      Friday
      55 / 30
      Saturday
      42 / 25

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

      Chef Jeffrey Moore

      {}

      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

      {}

      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.

      FOLLOW US ON TWITTER