Organic Mussels with Saffron Butter Sauce


  1. To prepare Saffron Butter Sauce, pour Custom Culinary® Frozen, Ready-to-Use Beurre Blanc Sauce into a small sauce pot over medium heat. Bring to a simmer and add saffron. Simmer slowly for about 10 minutes. Remove from heat and allow to rest 20 minutes so that saffron steeps and releases all its flavor and color. Hold for service.
  2. To prepare entrée, carefully wash and de-beard mussels. Place in small pot with white wine, cover and steam on high heat until mussels open (approximately 3 to 4 minutes).
  3. Place mussels in a service bowl, reserving mussel liquor from the pot. 
  4. In a separate pan, add 6 ounces of prepared Saffron Butter Sauce. Add the mussel liquor, making sure not to get any sand in the sauce. Bring to a quick boil.
  5. Adjust seasoning with sea salt flakes as needed. Pour hot sauce over mussels and garnish with diced pancetta, diced plum tomatoes and garlic chives.
  6. Serve with a crisp baguette for dipping.


  • 2 lbs mussels, farm-raised, organic
  • 1 cup white wine
  • flake sea salt, to taste
  • 1/2 cup pancetta, rendered, medium dice
  • 1/2 cup tomato(es), plum, oven-roasted, diced
  • 1/4 cup chives, fresh, garlic, sliced
  • 2 lbs Custom Culinary® Frozen, Ready-to-Use Beurre Blanc Sauce
  • 1/4 tsp saffron, Spanish