Raphaëlle's Mussels in a Saffron Broth with Citrus Slices & Brioche Croutons Recipe
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Category: |
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Mussels in a Saffron Broth |
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Ingredients: |
Ingredients: 5-6 lb of mussels (scrubbed, debearded)
1 tablespoon of orange zest (finely grated, no pith)
1 tablespoon of grapefruit zest (finely grated, no pith)
4 navel oranges
2 ruby red grapefruits
3 cups of Riesling
3 cups of vegetable broth (or water)
6-8 thyme sprigs
4-6 garlic cloves (smashed)
1 teaspoon of saffron threads (crumbled)
1 tablespoon of herbs de provence
1 cup of heavy cream
4 tablespoons of unsalted butter
Toasted brioche croutons for garnish
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Directions: |
Directions:1. Using a sharp knife, peel the oranges and grapefruit. Take care to remove all of the bitter white pith.
2. Cut in between the membranes and release the citrus sections.
3. Coarsely chop the citrus sections and place in a bowl. Set aside to use as garnish.
4. In a mussel pot (or large deep sauté pan), combine the Riesling, vegetable broth (or water), thyme and garlic.
5. Bring to a boil over high heat.
6. Add the mussels. Cover and cook for 4-6 minutes, until the mussels open.
7. Remove the mussels from the shells. Put the mussels into a bowl and discard the shells. Cover the bowl.
8. Strain the broth in a fine colander. Return the broth to the pot.
9. Add the saffron, herbs de provence, and citrus zest to the pot. Boil uncovered until the broth is reduced by half.
10. Add the heavy cream.
11. Simmer on medium heat for 10-15 minutes until thickened.
12. Add the unsalted butter. Stir until melted.
13. Return the mussels to the pot until warmed.
14. Spoon the mussels with broth into bowls.
15. Garnish with the chopped citrus and brioche croutons. |
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Toasted Brioche Croutons |
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Ingredients: |
Ingredients: Brioche bread
¼ cup of olive oil
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of herbs de provence
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Directions: |
Directions:1. Preheat the oven to 350°F.
2. Cut 1-inch slices of brioche into cubes of similar size.
3. In a bowl, whisk together olive oil, garlic powder, onion powder, and herbes de provence.
4. Mix cubed brioche bread with the seasoned olive oil.
5. Transfer the cubes to a baking sheet.
6. Bake at 350°F for 10-12 minutes until toasted. |
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