1 pinch saffron
100ml Chardonnay or white wine vinegar
100ml extra virgin olive oil
100ml vegetable oil
Salt and pepper
2kg mussels scrubbed and beards removed
150g cherry tomatoes cut in half or 50g sun-dried tomatoes coarsely chopped
2 shallots thinly sliced
1 tablespoon crushed garlic
15g Italian parsley leaves
Hard crusted bread sliced toasted and rubbed with garlic
Put the saffron threads and vinegar in a saucepan and gently heat to bloom and soften the saffron. Remove from the heat and allow to cool. Whisk in the olive and vegetable oils and season to taste with salt and pepper.
Place the mussels in a pan large enough for the mussels to just cover the bottom. Add the vinaigrette tomatoes shallot and garlic. Cover the pot with a lid and place on a high heat. As the mussels open remove them so they do not overcook.
When all the mussels have opened add to the broth lemon juice to taste and the parsley leaves and pour over the cooked mussels. Garnish with bread and serve immediately.
by Cory Schreiber, Chef proprietor of Wildwood, Portland, Oregon, USA.
http://wildwoodrestaurant.com/cory.htm" target="_blank" rel="noreferrer">About Cory Schreiber>>