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.
Recipe courtesy of Brad Root, Roots Restaurant and Bar