Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Mussels with Saffron, Dill and Tortillas
This seafood dish features fresh mussels and a flavorful Garlic Buerre Blanc sauce, which is great for a main entrée option.
Servings
4
4
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Dairy
- Fruit
- Seafood
Source: Olive Blue Catering (Tulane, Sodexo)
This seafood dish features fresh mussels and a flavorful Garlic Buerre Blanc sauce, which is great for a main entrée option.
Ingredients
4 lb. mussels, washed, de-bearded, dried
3/4 cup sauvignon blanc wine
1 tsp. chopped garlic
1 tsp. saffron
1 tbsp. chopped parsley
1 diced large tomato
Salt and pepper to taste
Garlic Buerre Blanc
1 tbsp. chopped garlic
1 tsp. lemon juice
1/3 cup heavy whipping cream
3/4 cup cubed unsalted butter
Steps
Bring large sauce pan to high heat.
Add wine, garlic, mussels and saffron.
Cover for 1 to 2 minutes.
When mussels start to open, add parsley, diced tomato and salt and pepper.
Cook for 1 to 2 minutes more.
Add Garlic Buerre Blanc (recipe to follow) and mix lightly.
Top with fried tortilla strips.
Garlic Buerre Blanc
In sauce pan, add garlic, cream and lemon juice and heat over medium.
Reduce by 3/4.
When mixture has reduced, reduce heat to low and add butter a little at a time and stir.
When sauce is shiny, set aside and cool to room temperature.
Read more about:
RecipesYou May Also Like
.jpg?width=300&auto=webp&quality=80&disable=upscale){kind=spacer}
