Ingredients
-
1/2
-
2
-
1 1/2
-
2
-
2
-
3
-
1
-
40
-
1
-
-
-
-
-
-
Directions
Steamed Mussels With Lemon-Saffron Sauce, The name for this beautiful Bordelais dish is mouclade Use small mussels to approximate the tiny, sweet variety cultivated just off the coast north of Bordeaux What to drink: Baron Philippe de Rothschild 2000 Mouton Cadet Blanc From Bon Appetit, October 2002 , The name for this beautiful Bordelais dish is mouclade Use small mussels to approximate the tiny, sweet variety cultivated just off the coast north of Bordeaux What to drink: Baron Philippe de Rothschild 2000 Mouton Cadet Blanc From Bon Appetit, October 2002
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Steps
|
1
Done
|
Note: |
|
2
Done
|
If Creme Fraiche Is Unavailable, Heat 1 Cup Whipping Cream to Lukewarm (85f). Remove from Heat and Mix in 2 Tablespoons Buttermilk. Cover and Let Stand in Warm Draft-Free Area Until Slightly Thickened, 24 to 48 Hours, Depending on Temperature of Room. Refrigerate Until Ready to Use. |
|
3
Done
|
Whisk Crme Frache and Egg Yolks in Medium Bowl to Blend. |
|
4
Done
|
Melt Butter in Heavy Medium Skillet Over Medium Heat. |
|
5
Done
|
Add Shallots and Saut Until Soft, About 3 Minutes. |
|
6
Done
|
Remove Skillet from Heat. |
|
7
Done
|
Add Cognac and Ignite With Match. |
|
8
Done
|
Let Flames Burn Out; Whisk in Lemon Juice and Saffron. |
|
9
Done
|
Set Both Mixtures Aside. |
|
10
Done
|
Place Mussels in Heavy Large Pot; Pour in Wine. |
|
11
Done
|
Bring to Boil Over Medium-High Heat. |
|
12
Done
|
Cover Pot and Cook Until Mussels Open, About 6 Minutes. |
|
13
Done
|
Remove from Heat. |
|
14
Done
|
Using Tongs, Transfer Mussels to Baking Sheet (discard Any Mussels That Do not Open). |
|
15
Done
|
Remove Top Half of Each Mussel Shell; Divide Mussels in Bottom Shells Among 4 Bowls. |
