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Recipes

California Mussels in Basil-Saffron White Wine Broth and Roasted Garlic with Sage and Rosemary

Saffron adds intrigue to this flavorful, aromatic California seaside classic, served with roasted garlic and herbs on rustic bread. Pair with California Chardonnay or Pinot Gris.

Ingredients
  • For the roasted garlic:
  • 4 sprigs of fresh rosemary
  • 4 sprigs of fresh sage
  • 4 tablespoons (60 ml) extra virgin olive oil
  • 4 heads garlic
  • 2 lemons, halved lengthwise
  • salt and fresh ground black pepper
  • 8 slices fresh, rustic-style (heavy crust) bread
  • For the mussels:
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 2 green onions, thinly sliced
  • 2 cloves garlic, peeled and thinly sliced
  • 1 1/2 cups (350 ml) dry California white wine
  • 15 fresh basil leaves
  • pinch saffron
  • 1 pound (450 g) mussels

Serves 4



Directions
  • For roasted garlic:
  • Preheat oven to 375 F. (190 C.)
  • In a single layer, place the rosemary and sage in a small shallow baking dish.
  • Drizzle with two tablespoons (30 ml) olive oil.
  • Using a sharp knife, slice off the top of the garlic heads just enough to expose the cloves beneath.
  • Place the garlic heads, cut-side down, on top of the rosemary and sage.
  • Set the lemon halves, cut-side up, next to the garlic.
  • Drizzle with the remaining olive oil.
  • Sprinkle with a little salt and pepper.
  • Roast in the oven for thirty minutes, or until the garlic is soft when pressed with the back of a spoon.
  • When cool enough to handle, squeeze the soft garlic cloves from skins. Spread desired amount of garlic on each bread slice. Just before serving, top each with a crispy sprig of roasted rosemary or sage.
  • For the mussels:
  • In a saucepan large enough to hold all of the mussels, heat the olive oil over medium heat.
  • Add the green onions and garlic.
  • Sauté until garlic is light golden brown.
  • Add the wine and saffron.
  • Increase the heat to medium-high, then bring to a boil and cook for 5 minutes to reduce the liquid by one third.
  • Add the basil and mussels.
  • Cover and cook until mussels have opened (about 4 minutes). Discard any mussels that do not open.
  • To serve, divide the mussels and broth among four serving bowls.
  • Drizzle each with desired amount of roasted lemon juice.
  • Squeeze a little roasted lemon juice over each bowl.
  • Serve with two slices of the herb-topped garlic bread.
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