with smoked Mediterranean mussels, gremolata and saffron aioli
Place saffron and hot water in a small bowl and let “bloom” for 10 minutes. In a blender combine egg yolk, garlic, lemon and lemon zest, saffron water, salt and pepper and sugar. Blend. In a slow steady stream add canola oil and blend until emulsified. Taste for salt and acidity and adjust as needed. To assemble smear broiled sourdough with saffron aioli. Pile high or arrange “shingle” style with mussels. Sprinkle with a touch of Maldon smoked sea salt if desired. Serve with a knife and fork!