Saturday, thank God.
It was a doozy of a week but thankfully the week ended better than it started, and it’s the weekend and things on my end are footloose and fancy free. Not completely, chores must be done (adulting, you know), but all is well.
Discussions this week more often than not turned to upcoming summer vacations. Usually I stay close to home during the summer because it’s the time of the year that Chicago shines, and I try to eat up every minute of not-frozen, sun-soaked glory. But listening to others’ travel plans to Spain and Italy and Peru is making me rethink my rule.
The reality is that summer travel, beyond a trip home to Michigan, won’t be happening, at least not in the grand way that I would like, and therefore the best I can do is recreate good memories of vacations past, and that’s what we’re doing here today.
When the family and I went to Disney last February, Little Buddha and I ate our way around the world at Epcot and planted ourself for dinner at Restaurant Marrakesh in “Morocco” and had the most delicious mussels, Mussels Casablanca. I always think of a mussel dish as being light, but this saffron cream sauce was so decadent and indulgent, I haven’t been able to get it out of my head.
So, here’s my riff on it, these saffron cream mussels. I didn’t re-look at the menu until now and I realized that this recipe should also have diced tomatoes it in. Whoops, so I’m going to encourage you to throw in some diced tomatoes should you have them. If not, this version came out just as well.
And transported me back to the Happiest Place on Earth.
- 1 TB unsalted butter
- 2 shallots, chopped
- 3 cloves garlic (about 1 TB), chopped
- 1/2 lemon, juiced
- 1/2 cup sweet white wine
- 1/2 cup heavy cream
- 1/4 cup cilantro
- 1/8 tsp saffron
- 1 TB capers
- Bread, to serve
- Melt butter in heavy large pot over medium-high heat. Add the shallots and garlic. Sauté until shallots are soft, about 5 minutes. Add wine, cream, lemon juice, saffron and capers and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 2 bowls (discard any mussels that do not open). Ladle broth over and serve garnished with cilantro.
- Got a diced tomato? Throw that in!
Written earlier on Saturday morning than I wanted to be awake.