FOSTER’S Restaurant

1st Way: Orange Saffron Cream Sauce
Ingredients:

• 1 Tbsp butter
• Pinch crushed red pepper
• 1 Tbsp shallots minced
• Pinch saffron
• 1 Tbsp grand marnier
• 2 oranges
• 1 cup heavy cream
• Salt and pepper to taste
• 1 ½ lb mussels washed and de-bearded (discard open mussels)

Directions:

1. In a medium size sauté pan, heat on low until butter is melted, place the minced shallots and cook until transparent.
2. Turn up the heat to medium and for the orange mussels add the saffron, crushed red pepper and orange juice and cook for 2 minutes.
3. Add the Grand Marnier. Be very careful at this point as the alcohol may burst into flame.
4. Add the cream to the saffron mussels and cook for 5 more minutes or until all the mussels are open.
5. Place in serving bowl and garnish with toast points.
6. Have another empty bowl on hand for discarded mussel shells.

2nd Way: Anisette Diced Tomato Sauce

Ingredients:

• 1 Tbsp butter
• 1 Tbsp shallots minced
• 1 cup diced tomato
• 2 Tbsp anisette
• 1 cup fish stock
• 1 Tbsp chopped fresh basil
• Salt and pepper to taste
• 1 ½ lb mussels washed and de-bearded (discard open mussels)

Directions:

1. In a medium size sauté pan, heat on low until butter is melted, place the minced shallots and cook until transparent.
2. Add the basil and diced tomato and cook for 2 minutes. Add the mussels and cook for another 2 minutes.
3. Add Anisette. Be very careful at this point as the alcohol may burst into flame.
4. Add the fish stock to the anisette mussels and cook for 5 more minutes or until all the mussels are open.
5. Place in serving bowl and garnish with toast points.
6. Have another empty bowl on hand for discarded mussel shells.