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Mussels in Saffron-Sherry Sauce
By FBWorld Team

Father's Day is around the corner, and whether Dad's idea of a perfect day is spent on the links, sharing a steak fresh from the grill or kicking back watching the game June 15 is all about him. What better way to toast the man who cheered even when you struck out, struggled through calculus with you or pretended to overlook the dented fender than with one of our favorite cocktails?

Mussels in Saffron-Sherry Sauce
By Chef Edward Pizzuti, Cafe Giostra, Brando's, Petaluma, CA

Made with: Prince Edward Island Mussels

Ingredients:
2/lbs Mediterranean Mussels or Local Mussels (de-bearded and scrubbed)
4-5 Shallots (finely chopped)
8 oz. Cooking Sherry
3 oz. Extra Virgin Olive Oil
1 bunch of flat leaf parsley, finely chopped
2 Roma tomatoes (diced in 1/4 inch squares)
Salt and Pepper

Procedures:
1. In a large skillet heat the olive oil.

2. Put in the shallots and cook for about 1 minute.

3. Add tomatoes and mussels.

4. When pan starts to steam, add the sherry wine, parsley, salt and pepper.

5. Cover pan with lid and cook until mussels are fully opened, do not overcook.

6. Transfer to large serving bowl or individual bowl.

7. You may sprinkle some raw extra virgin olive oil and chopped parsley on top of each bowl.

 

 

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