with smoked Mediterranean mussels, gremolata and saffron aioli
Serves 4 as an Appetizer
2 pounds Mediterranean mussels, debearded, steamed and meat removed
4 1” thick slices sourdough, drizzled with olive oil and salt and broiled
Herb Gremolata, recipe follows
Saffron Aioli, recipe follows
Herb Gremolata
¼ cup parsley, chiffonade
¼ cup celery leaves, chiffonade
1/8 cup chives, finely minced
1 clove garlic, finely chopped
Juice of ½ a lemon, zest and juice
½ teaspoon Maldon smoked sea salt, optional
¼ cup olive oil
In a small mixing bowl combine all ingredients and mix together. Add steamed mussels and stir to combine.
Saffron Aioli
Pinch saffron
1 tablespoon hot water
1 egg yolk
1 garlic clove, crushed
½ lemon juice and zest
Salt and pepper
½ teaspoon sugar
1 cup canola oil
Cooking Directions
1Place saffron and hot water in a small bowl and let “bloom” for 10 minutes. In a blender combine egg yolk, garlic, lemon and lemon zest, saffron water, salt and pepper and sugar. Blend. In a slow steady stream add canola oil and blend until emulsified. Taste for salt and acidity and adjust as needed. To assemble smear broiled sourdough with saffron aioli. Pile high or arrange “shingle” style with mussels. Sprinkle with a touch of Maldon smoked sea salt if desired. Serve with a knife and fork!
Ingredients
Serves 4 as an Appetizer
2 pounds Mediterranean mussels, debearded, steamed and meat removed
4 1” thick slices sourdough, drizzled with olive oil and salt and broiled
Herb Gremolata, recipe follows
Saffron Aioli, recipe follows
Herb Gremolata
¼ cup parsley, chiffonade
¼ cup celery leaves, chiffonade
1/8 cup chives, finely minced
1 clove garlic, finely chopped
Juice of ½ a lemon, zest and juice
½ teaspoon Maldon smoked sea salt, optional
¼ cup olive oil
In a small mixing bowl combine all ingredients and mix together. Add steamed mussels and stir to combine.
Saffron Aioli
Pinch saffron
1 tablespoon hot water
1 egg yolk
1 garlic clove, crushed
½ lemon juice and zest
Salt and pepper
½ teaspoon sugar
1 cup canola oil
Directions
Cooking Directions
1Place saffron and hot water in a small bowl and let “bloom” for 10 minutes. In a blender combine egg yolk, garlic, lemon and lemon zest, saffron water, salt and pepper and sugar. Blend. In a slow steady stream add canola oil and blend until emulsified. Taste for salt and acidity and adjust as needed. To assemble smear broiled sourdough with saffron aioli. Pile high or arrange “shingle” style with mussels. Sprinkle with a touch of Maldon smoked sea salt if desired. Serve with a knife and fork!
Knife and Fork Mussel Bruschetta
