Steamed Mussels with Pan Fried Tater Skins and Sauteed Greens and Saffron White Sauce

Steamed Mussels with Pan Fried Tater Skins and Sauteed Greens and Saffron White Sauce

by Nancy Manlove

Makes 4 servings | Prep Time: 45 Minutes | Cook time: 45 Minutes

1 1/2 pounds fresh mussels, cleaned and beards removed
1 cup dry white wine
2/3 cup fine diced shallots, divided
1 sprig fresh thyme
1 small bay leaf
1 ½ lb. about 16 Penobscot McCrum #7 (1.5 ounces each) Baked Split Potato Skins, cut into 3
pieces each
6 tablespoons unsalted butter, divided into thirds
1 teaspoons black pepper
1 teaspoon sea salt, divided
1/2 cup thinly sliced sweet onion
1 Tablespoon minced garlic
½ cup seafood stock
6 ounces baby kale and spinach mixed,
2 ounces of sunflower sprouts, trimmed to 2 inches of the sprout heads, reserving about 20 for
2 Tablespoons all-purpose flour
2 cups milk
1 teaspoon Worcestershire sauce
1 teaspoon white pepper
Extra small pinch of saffron threads (about 6 threads)
½ cup grated Parmesan cheese
4 pinches of Maldon Sea Salt Flakes for finishing

Creation Process

1) Slowly simmer wine, the 1/3 cup of the chopped shallots, thyme, and bay leaf in a 5 quart stock pot for 5 minutes. Add the mussels, cover the pot, and turn the heat to high. When steam starts to escape, reduce the heat to medium. After about 4 minutes, shake the pot to redistribute the shellfish. After another 2 minutes for mussels check to see if most of the shells have opened. If not, continue steaming until they do. Remove from heat immediately. Carefully open and discard one side of the mussel shell, loosening the mussel from its other side. Set aside in the broth to keep warm and moist.

2) While the mussels are steaming melt 2 Tablespoons of the butter in a non-stick large skillet over medium high heat. Add in the cut potato skins and allow them to brown and continue to sauté them until the pieces are crispy on the edges, about 10 minutes. Stir frequently keep them from sticking together. Sprinkle them with 1 teaspoon of the sea salt and the 1 teaspoon of black pepper. Keep warm.

3) While the potato skins being pan-fried, begin the white saffron sauce: In a small sauce pan, add the remaining 2 Tablespoons of butter and sprinkle in the flour. Stir until it looks like a paste. Gradually add in the milk and stir to prevent lumps from forming. Mixture will thicken. Reduce the heat to low and add in the Worcestershire Sauce, white pepper and saffron threads. Stir in the Parmesan and heat until all is melted and the sauce is smooth. Keep warm and add more milk if needed to thin out the sauce.

4) In a small skillet, melt the remaining 2 Tablespoons of butter over medium heat and add the remaining 1/3 cup of diced shallots, the sliced sweet onion, and the minced garlic. Sauté mixture until well sweated, about 4 minutes. Add the seafood stock and bring to a boil and then add in the mixed greens (kale, spinach) and the sunflower seed sprouts. Cook until mixture wilts.

5) To Plate: On each plate add a portion of the sautéed spinach mixture. Top with a portion of the opened mussels. Ladle a portion of the white saffron sauce in the center. Add a portion of the pan-fried potato skin pieces around the plated serving. Garnish with the reserved sprouts and a sprinkle pinch of the Maldon Sea Salt flakes. Serve. Enjoy the flavors!