Mejillones con Azafrán
Fresh mussels steamed in a mustard and sherry, saffron sauce
Ingredients
- Mussels - 14 ea
- Butter Cubed - 2 oz wt
- Shallots fine diced - 2 TBSP
- Garlic Sliced - 1 TBSP
- Taylor Cream Sherry - 1 TBSP
- Aqua de Azafran - 2 fl oz
- Dijon Mustard - 2 tsp
- Lemon Juice - 1 TBSP
- Kosher Salt - 1/4 tsp
- Parsley Sprigs - 6 each
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