Mejillones con Azafrán

Fresh mussels steamed in a mustard and sherry, saffron sauce

Server Description
The perfect blend of land and sea. Steamed mussels shine in a mouthwatering mustard and sherry, saffron sauce. Plump and briny, the mussels absorb the rich, complex flavors of the sauce—mustard adds a zesty kick, sherry contributes sweetness, and saffron imparts an earthy note.
pronunciation
MEH HE YO NAYS - KONE - AS A FRON
runner description
Mussels
Line up notes
allergies
Dairy
–
Gluten
–
Shellfish
–
ingredients
  • Mussels - 14 ea
  • Butter Cubed - 2 oz wt
  • Shallots fine diced - 2 TBSP
  • Garlic Sliced - 1 TBSP
  • Taylor Cream Sherry - 1 TBSP
  • Aqua de Azafran - 2 fl oz
  • Dijon Mustard - 2 tsp
  • Lemon Juice - 1 TBSP
  • Kosher Salt - 1/4 tsp
  • Parsley Sprigs - 6 each
  • 3 slices grilled country bread (the same as gambas bread)
sourcing
PREP recipe 1
Agua de Azafran
PREP recipe 2
PREP recipe 3
PREP recipe 4
procedure
  1. Add butter to a cold saute pan and place over low-medium heat
  2. Once the butter begins to foam and slightly brown, add the garlic and shallot and saute until fragrant and translucent (DO NOT BURN THE GARLIC)
  3. Add the mussels and toss
  4. Add sherry to deglaze pan and toss again
  5. Add the agua de azafran and the dijon, toss well and then cover
  6. Cook over low heat until mussels open and sauce thickens slightly
  7. Add the lemon juice and salt, toss well
  8. Plate into white round bowl and garnish with parsley leaves
  9. Plate with 3 slices grilled country bread (the same as gambas bread)
critical control points
  • The entire cooking process is done over low/medium heat so to not scorch the liquid.
PACKAGING
PLATEware
White Bowl Brown Rim
Plateware
White Bowl Brown Rim
video