Servings: 6
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Veal Roast Dinner
SAFFRON MUSSELS ON GRILLED BAGUETTE
Ingredients:
Mussels:
- 1 pound (454 g) mussels
- 1 tablespoon (15 ml) olive oil
- 1 carrot, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, whole, peeled
- 1 cup (240 ml) dry white wine
- Pepper
Saffron Aioli:
- ¼ cup (60 ml) water
- 2 tablespoons (30 ml) white wine vinegar
- 3 teaspoons (15 ml, loose) saffron threads
- 3 egg yolks
- 1 tablespoon (15 ml) Dijon mustard
- 2 teaspoons (10 ml) white wine vinegar
- 1 tablespoon (15 ml) chopped garlic
- ¼ teaspoon (1.25 ml) salt
- 1 cup (240 ml) vegetable oil
Dressing:
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons (10 ml) olive oil
- 1 tablespoon (15 ml) chopped parsley
- ½ baguette
Method:
For the Mussels:
Rinse and de-beard (if needed) mussels, discarding any that are damaged. Place into cold water to ‘purge’ for 30 minutes.
Select a large pot that has a tight-fitting lid and preheat over high heat.
Add olive oil, onion, carrot, and garlic cloves, sizzle for 1 minute.
Add the mussels and shake the pan to coat.
Add dry white wine, season with pepper.
Cover tightly and leave over high heat to steam for 5 minutes, until the mussels are all opened.
Immediately transfer the cooked mussels to a tray to cool, discarding the cooking liquid and the veggies.
When the mussels are just cool enough to handle, remove the meat from the shells and transfer to a small bowl.
Refrigerate until needed.
For the Saffron Aioli:
In a small saucepan, bring water and white wine vinegar to a rolling boil over high heat.
Add saffron threads, remove from heat, cover, and leave to steep for at least 30 minutes, allowing to cool. When cool, strain and reserve the liquid, discard the threads.
Add the reserved egg yolks to the bowl of a high speed or bar blender (do not use an immersion blender), then add Dijon mustard, white wine vinegar, chopped garlic, salt. Pulse to combine.
Start blending, while the motor is running, add half of the vegetable oil in a slow, steady steam until a thick mayonnaise starts to form.
Continue blending and add the reserved steeped saffron liquid.
Continue blending and add the remaining oil in the same slow stream until finished.
Scrape the Saffron Aioli into a container and refrigerate until needed.
For the Dressing:
In a small bowl, combine lemon juice, olive oil and chopped parsley.
Add the steamed and chilled mussels and toss to combine.
Reserve in the refrigerator until ready to plate.
Preheat a grill to medium-high heat for the Grilled Baguette.
To Serve:
Split a ½ baguette along its length into 2 long slices.
Brush with veggie oil and grill, cut side down, until lightly charred. Turn ¼ turn to make a neat ‘crosshatch’ pattern with the grill marks.
Cut the bread into 6 portions, on an angle (ends removed) and transfer to plates.
Spoon on a generous schmear of the Saffron Aioli and spread with the back of the spoon.
Evenly divide the dressed mussels over the portions.
Serve immediately.