Puget Sound Mussels with Chardonnay vinegar and Saffron
Recipe courtesy of Chef Brad Root / Roots Restaurant and Bar.
- 1 teaspoon saffron
- ¼ cup Kimberley Chardonnay vinegar
- ¼ cup grapeseed oil
- ½ cup olive oil
- 2 tablespoons shallots, finely chopped
- 3 tablespoons garlic, finely chopped
- Salt and black pepper to taste
- 2 lbs. fresh mussels, de-bearded
- ¼ cup parsley, coarsely chopped
- Baguette, cut in ½-thick slices and toasted or grilled
TO PREPARE VINAIGRETTE:
- In small pot, “bloom” saffron by combining it with hot, but not boiling, vinegar for 15 minutes.
- In a small bowl, whisk together oils, shallots, garlic, saffron-vinegar mixture, salt and pepper. Set aside.
TO PREPARE MUSSELS:
- In a large sauté pan, add mussels, vinaigrette and cook over high heat with lid for about 5 minutes or until the mussels open up.
- To serve, place mussels on large platter or individual plates and sprinkle with parsley. Accompany with sliced baguette.
More about the chef behind this receipe:
Brad opened Roots Restaurant and Bar in Camas, Washington in 2003 to showcase the spectacular seasonal ingredients of the Pacific Northwest. Local products such as Puget Sound clams and mussels, Cascade beef, Ellensberg lamb, Walla Walla onions and Yakima Valley wines allow guests to sample a variety of regional foodstuffs.
From 1996 until 2002, Brad served as executive sous chef and kitchen manager at Portland’s Wildwood Restaurant where he was first introduced to Kimberley Wine Vinegars. Brad uses Kimberley vinegar’s robust fruity flavor to enhance savory dishes like braised short ribs and local mussels.