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