Mussels In Lemon And Saffron Cream With Tarragon Pesto Crostini

Mussels In Lemon And Saffron Cream

With Tarragon Pesto Crostini

Mary Ann Vitale owner of two restaurants, Lal Traverna and Sorella della Taverna in LaJolla CA, also professional chef taught cooking classes at the Great News Cooking School which is soon to close.  I attended her class, "Seafood Extravaganza". I will post the five recipes from this class.  Enjoy.

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Ingredients:

3 tablespoons unsalted butter

1 large leek, thinly sliced, soaked in 

   cold water, rinsed and dried thoroughly

4 dozen mussels, scrubbed, rinsed and debearded

1 cup dry white wine

1/2 cup Italian parsley, rough chopped

1/2 tsp saffron threads

3/4 cup heavy whipping cream

6 garlic cloves-thinly sliced

2 teaspoon lemon zest

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Directions:

Melt butter in heavy bottom sauté pan.  Add leeks: sauté until tender, then add garlic, continue to cook 1 minute longer.  Add wine and lemon zest to the pan and bring to a boil, then add the mussels.  Cook over high heat, covered until the mussels open, about 5 to 6 minutes.  Using a large slotted spoon remove mussels from the pan to a large bowl.  (DISCARD any mussels that have not opened).  

Strain all of the juices from the pan, add the cream, and saffron; season with salt and pepper to taste. Cook until reduced to sauce consistency, about 2 minutes.

Stir in the parsley and add the mussels.  Stir over medium heat until heated through.  Divide mussels among 4 bowls; pour sauce over top.

Tarragon Pesto Crostini  makes 15 - 20

Crostini:

Ingredients:

8 to 10 slices of baguette, 1/4" thick - brushed with melted butter and toasted.

Pesto:

1 cup Italian parsley

3 garlic cloves

1/4 cup tarragon leaves

3/4 cup extra virgin olive oil

salt and pepper to taste

1 tablespoon mint

1/2 cup pecorino romano, grated

1/2 cup Parmesan, grated

zest of 1 lemon

1 teaspoon lemon juice

1/2 cup basil

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Directions:

In the bowl of a food processor blend together all ingredients except the olive oil.  Gradually add the oil in a slow stream.  Taste for seasoning and spread on the crostini.