Mejillones Barcelona – Mussels In Saffron and Pimentón-Infused Cream Finished with Jamón Serrano and Fresh Mint

Winner of the 2005 Professional First Prize

Submitted by Sabrina Sutherland, Houston, Texas.

Owner of The Caviar Chef Personal Chef Service

Makes 2 Servings

Ingredients:

½ pound mussels (approximately 20-22)
2 tablespoons extra virgin olive oil from Spain
1 tablespoon diced shallots
1 clove garlic, minced
¼ teaspoon saffron
¼ teaspoon pimentón picante (“hot”)
¼ cup Sauvignon Blanc
2 tablespoons cold and cubed butter
2 tablespoons heavy cream
1 teaspoon lemon juice Freshly ground black pepper to taste
2 tablespoons slivered Jamón Serrano
1 tablespoon mint, chiffonade
½ tablespoon extra virgin olive oil from Spain

Clean, debeard and discard any open mussels.

In a medium sauté pan heat olive oil over low heat, add shallots and cook until just softened, about 30 seconds. Add the garlic, saffron and pimentón and cook until oil is just infused with the spices about 30 seconds. Increase heat to medium and add mussels and shake well to coat, add wine, cover and simmer until mussels open about 3-4 minutes.

Transfer mussels to a bowl, discard any unopened ones and cover to keep warm. Reduce remaining liquid in sauté pan for 3-5 minutes. Remove from heat and whisk in butter until incorporated. Whisk in heavy cream and season with lemon juice and black pepper. Return sauce to low heat, warm through and then spoon over mussels.

Divide mussels and sauce between two warmed soup plates, sprinkle with slivered Jamón Serrano and mint chiffonade. Finally drizzle with the ½ tablespoon extra virgin olive oil and serve immediately.