Ingredients
Mussels & Broth
- 1 lb Fresh mussels scrubbed & debearded
- 2 tablespoon Olive oil
- 1 Shallot finely minced
- 2 cloves Garlic thinly sliced
- 2 tablespoon Roland Foods Preserved Lemon Paste or preserved lemon peel, finely minced
- ½ cup Dry white wine
- ½ cup Fish stock or water
- ½ teaspoon Saffron threads steeped in 2 tablespoon warm water
- ½ teaspoon Red pepper flakes
- 2 tablespoon Unsalted butter
- Kosher salt to taste
To Finish
- 2 tablespoon Fresh parsley chopped
- 2 tablespoon Fresh basil torn
- 1 teaspoon Lemon zest
- 1 tablespoon Fresh lemon juice
- Freshly ground black pepper to taste
Grilled Bread
- 2 Sourdough slices
- 1 tablespoon Olive oil
- Kosher salt to taste
Method
Prep the Mussels
- Rinse mussels under cold water, scrubbing shells and removing beards. Discard any that remain open after a tap.
Make the Broth
- In a Dutch oven over medium heat, warm olive oil. Add shallots and garlic and cook until soft and fragrant, about 2 minutes.
- Stir in preserved lemon paste, red pepper flakes, and saffron-infused water. Let it bloom for 30 seconds.
Steam the Mussels
- Pour in white wine and fish stock. Bring to a simmer.
- Add mussels, cover, and steam for 4–5 minutes, shaking occasionally, until all mussels open. Discard any that remain closed.
Finish the Sauce
- Remove from heat. Stir in butter, parsley, basil, lemon zest, and juice. Season with salt and pepper to taste.
Grill the Bread
- While mussels steam, brush sourdough with olive oil and sprinkle with salt. Grill until charred and crispy on both sides.
Serve
- Ladle mussels and broth into shallow bowls. Serve with grilled sourdough for dipping.