Bistro 7

7 North 3rd St., Philadelphia, PA 19106

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Roasted Red Snapper Filet over Provencale Mussel Stew with Israeli Couscous & Saffron Butter

Serves 2

Ingredients for Red Snapper Filet

2 6-Ounce Red Snapper Filets, Scaled and Deboned
4 Tablespoons extra virgin olive oil
4 Tablespoons chopped parsley
1 pinch saffron threads
1 cup dry white wine
1 shallot, minced
½ pound unsalted butter at room temperature
1 cup dry Israeli couscous
1 dozen Prince Edward Island Mussels, scrubbed
½ cup Pernod or Dry Vermouth
1 lemon, cut in quarters
Pinch hot red chili flakes
Kosher salt

Method for the Mussels

• Place the mussels in a large pot with the Pernod or Vermouth, the lemon, red pepper flakes and 1 cup of water.
• Steam over high heat until all of the mussels are opened, about 5 minutes.
• Carefully scoop the mussels from the pot and set aside to cool.
• Strain the cooking liquid through a fine mesh strainer and reserve. Pull the cooled mussels from their shells and refrigerate.

Method for Saffron Butter

• Place the shallots, saffron and white wine in a small pot and reduce over low heat until almost all of the liquid has evaporated. Set aside to cool.
• Place the room temperature butter and the cooled saffron-wine reduction in the bowl of an electric mixer fitted with the paddle attachment. Mix the butter and saffron at low speed until combined.

Method for Couscous

• Bring 2 quarts of lightly salted water to a boil. Pour the dried couscous into the boiling water and simmer until tender, about 5 minutes. Strain the couscous and run under cool water.

Method for Snapper

• Drizzle the snapper filets with the olive oil, sprinkle liberally with salt and cook under the broiler until the flesh is translucent and flaky.

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