Sous Vide Mussels with Saffron Garlic Sauce Recipe

For the Mussels

Preheat sous vide bath to 183°F / 83.89°C.

Clean and de-beard all mussels. Discard any that are open and won't close after tapping a few times.

Place the mussels in a vacuum bag and seal. Cook for 1 hour

To Finish

When the mussels are 3 - 5 minutes from finishing, heat a pan over medium heat with a drizzle of oil.

Add the shallots and bell pepper and sweat until they are translucent (not browned).

Add the garlic and sauté for 30 - 60 seconds.

Meanwhile, remove the mussels from the oven and strain, reserving the juice.

Add wine, mussel juices, thyme, bay leaf and saffron. Turn the heat to medium high, and allow to cook for 4 - 5 minutes until reduced

Remove from the heat and stir in the cold butter, stirred or whisking continuously to form an emulsion.

Season to taste and add the lemon Zest. Add the mussels back to the pot, stir to combine and serve with a nice crusty bread (like ciabatta!) for dipping.