Steamed Mussels with a Tomato, Garlic and Saffron Broth
To Serve Four
By Chef Jamie Roraback
2 Tbsp. Extra-Virgin Olive Oil
1 Cup Leeks-sliced thinly
4 Garlic Cloves-sliced thinly
½ Cups White Wine
1 ¼ Cups Tomato Juice-or substitute water
1 Orange-zest and juice
1/8 tsp. Saffron Threads-optional
1 Lb. Mussels, Cultivated if possible, washed, debearded
3 Tbsp. Butter-optional step added to broth at end
2 Tbsp. Fresh Italian Parsley Leaves
½ Cup Fresh Tomatoes-split in half, seeds and water removed, diced
Sea Salt and Fresh Ground Black Pepper to taste
Method:
· Heat large saucepan on medium heat, add olive oil and leeks. Cook for about 2 minutes until softened. Add garlic and cook another 30 seconds until aromatic.
· Add wine, tomato juice, zest and juice from the orange, saffron, and mussels, cover, and steam over high heat about 5 minutes until mussels are opened.
· With a slotted spoon, transfer mussels into four soup bowls reserving broth in the pot. Over low heat, whisk in the butter, add tomatoes, parsley, seasoning to taste with salt and pepper. Divide the broth over the steamed mussels.
· Garnish with parsley leaves, and serve with grilled or toasted French bread Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
