GRILLED GROUPER with MUSSEL-SAFFRON SAUCE
Norman Van Aken, ©2014 All Rights Reserved, From “My Key West Kitchen by Norman and Justin Van Aken”.
Yield: Serves 6
For the Mussel-Saffron Sauce:
1/4 Cup pure olive oil
1 Scotch bonnet chile, stemmed, seeded and minced
6 shallots, peeled and thinly sliced
4 cloves garlic, thinly sliced
24 mussels, scrubbed and de-bearded
1 star anise pod
1 Tablespoon freshly ground black pepper
2 Cups fresh orange juice
1/2 teaspoon saffron