Winter rains promote the rapid growth of wild mustard in the Napa Valley. January visitors are treated to our Valley floor being blanketed in a vibrant carpet of bright yellow mustard flowers. So it’s no accident that mustard is a favorite ingredient of so many Napa chefs—our own included. We’ve found that prawns and mustard have a natural affinity for each other. Add shallots and champagne vinegar and this dish is transcendent. No dipping here…these prawns are already sauced!
V. Sattui’s Mustard Prawns
½ cup plus 2 teaspoons sea salt
3 pounds prawns, heads removed, peeled & deveined
¼ cup Dijon mustard
1 teaspoon ground red chili flakes
½ cup champagne vinegar
1 cup canola oil
¼ cup finely chopped shallots
¼ cup finely chopped Italian parsley
In a large pot bring 6 quarts of water to a boil, then add ½ cup of sea salt.
When water begins to boil again, add the prawns. Bring to a boil once more and cook for only a half minute (30 seconds). Drain and let the prawns cool.
While waiting for the prawns to cool, make the emulsion: In a mixer bowl, place the Dijon mustard, 2 teaspoons salt, chili flakes and champagne vinegar.
Mix on medium-low for about 1-2 minutes, then add the oil very slowly (so the ingredients don’t separate) until the oil is done.
In a large bowl, place the prawns, then add the emulsion, the shallots and the parsley. Mix very well to coat the prawns. Serve chilled with a bottle of your favorite V. Sattui Riesling or Sauvignon Blanc.