Citi Field's Steamed Branzino and Saffron Mussel Broth

Citi Field's Steamed Branzino and Saffron Mussel Broth
Staff Writer
Aramark

Steamed Branzino and Saffron Mussel Broth

If you're lucky enough to be in the Acela Club at the New York Met's Citi Field, you're lucky enough to enjoy this elegant dish.This recipe makes it easy to enjoy the luxuries of the Acela Club at home.

4
Servings
271
Calories Per Serving
Deliver Ingredients

Ingredients

  • Four 6-ounce branzino fillets, de-boned
  • 3 leeks, cleaned and diced
  • 1 Pound mussels, cleaned
  • 1 Cup sliced shallots
  • 1/2 Cup sliced garlic
  • 1/2 Cup olive oil
  • 1 bottle dry white wine
  • Pinch of saffron
  • 1 Teaspoon crème fraîche
  • 1 bunch chives, finely sliced
  • Salt and pepper, to taste

Directions

In a large saucepot, heat half of the olive oil until shimmering. Add the shallots and garlic, turn the heat to medium-low, and sweat the shallots and garlic until soft, about 2 minutes. Turn the heat to high again and add all of the mussels and the bottle of wine. Cover and cook until all of the mussels have opened, about 5 minutes. Strain the mussels and reserve the cooking liquid. Set aside.

In the same sauce pot, heat the rest of the olive to high. Add the leeks, season with salt and pepper, and sweat on medium-low until they become soft, about 5 minutes. Remove from the heat and set aside.

Heat a steamer basket to medium. Season the branzino with salt and pepper and steam skin side down until cooked through, about 5 minutes.

In the small sauce pot with the leeks, bring the mussel broth to a boil. Lower the heat, and stir in the crème fraîche and chives. Season to taste. To plate, spoon the broth and leeks into a bowl and place the branzino on top.

Nutritional Facts

Total Fat
25g
36%
Sugar
11g
12%
Saturated Fat
22g
92%
Carbohydrate, by difference
13g
10%
Vitamin A, RAE
2µg
0%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
3mg
0%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Magnesium, Mg
2mg
1%
Phosphorus, P
5mg
1%
Sodium, Na
2mg
0%
Water
62g
2%

Branzino Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Branzino Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.