THE SAFFRON REEF-MIST

(Our Play on Creamy Mussel Soup / Billi Bi)

THE SAFFRON REEF-MIST

Ingredients: 500g Fresh Mussels (cleaned), 2 Shallots (minced), 50g Butter, 1 tsp Saffron strands, 1 tsp White pepper, 200ml Dry White Wine, 150ml Double cream, 2 Egg yolks...

Ingredients

  • 500g Fresh Mussels (cleaned)
  • 2 Shallots (minced)
  • 50g Butter
  • 1 tsp Saffron strands
  • 1 tsp White pepper
  • 200ml Dry White Wine
  • 150ml Double cream
  • 2 Egg yolks

Cooking Method

  1. The Architect Sauté shallots in butter until soft.
  2. The Bloom Add saffron and pepper with a 30ml splash of wine; the heat will release the golden oils.
  3. The Marriage Add mussels and remaining wine; cover and cook for 5 minutes until open.
  4. The Silk Merge Strain the liquid; whisk with cream and yolks off the heat until it forms a thick, vibrant yellow mist.
  5. The Final Flourish Serve the mussels in the golden mist; top with raw fresh chives.

Cuisine: French

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