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Mussels and Prawns in a Saffron Lemon Cream Sauce with Fried Sage

Mussels and Prawns in a Saffron Lemon Cream Sauce with Fried Sage

Serves 4

The briny taste of the sea, the earthy sweetness of saffron and the crunch of fried sage take center stage in this dish. California Sauvignon Blanc or California Chardonnay.

Ingredients:

½ cup (125ml) vegetable oil

16 fresh sage leaves

2 tablespoons (30ml) extra virgin olive oil

½ cup (75g) diced sweet red (bell) pepper (1/4-inch dice)

¼ cup (30g) thinly sliced shallots

3 large cloves garlic, minced

½ cup (125ml) California Sauvignon Blanc

2 pinches saffron (about 40 threads)

1 cup (250ml) heavy cream

2 tablespoons (30ml) fresh lemon juice

½ teaspoon (2.5ml) sea salt

1 pound (455g) mussels in the shell

16 large prawns (about 13 ounces/370g), shelled and deveined, with tails on.

2 tablespoons (30ml) roughly chopped flat leaf parsley leaves.

8 Slices rustic bread, toasted

Directions:

Heat the vegetable oil in a small, heavy-bottomed skillet over medium-high heat.

Add half of the sage leaves and fry for 30 seconds. Drain on paper towels.

Repeat with the remaining sage leaves and set aside.

Heat the olive oil in a very large, heavy-bottomed skillet over medium-high heat.

Add the diced pepper, shallots and garlic and cook for 2 minutes.

Add the wine and saffron and cook for 2 minutes.

Add the cream, lemon juice, and salt. Bring to a boil and cook for 1 minute.

Add the shrimp and mussels. Cover the skillet and cook for 3 minutes, stirring once.

Uncover and cook for 1 minute to reduce the sauce slightly.

Divide the mussels among 4 bowls and top with the fried sage and parsley.

Serve with toasted bread.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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