Long Fusilli With Mussels Saffron And Zucchini Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, working in 2 batches, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until very browned, 5 minutes; season with salt and pepper.
• Pulse half of the zucchini in a food processor with the pecorino, almonds and garlic until a fine paste forms. With the machine running, slowly add the remaining 1/2 cup olive oil until smooth.
• Toss the pasta with the pesto, 1/2 cup reserved cooking water and the remaining zucchini in a large bowl, adding more cooking water if needed; season with salt and pepper. Top with more toasted almonds and pecorino.

Steps:

• Heat 1 tablespoon of the olive oil in a large, heavy bottomed sauce pan over moderate heat, and add 1/2 the onions, salt and pepper. Saute briskly until slightly golden, about 8 to 10 minutes, and add the garlic. Cook and additional minute, then add the white wine and reduce to half. Add thyme, saffron, clam juice or fish stock, and tomato juice and bring to a boil, then reduce to a simmer and cook over low heat about 10 minutes. Strain and reserve.
• Working in batches or in more than one pan, heat the remaining olive oil over high heat and add the remaining onion. Saute briefly, stirring occasionally, until onions are beginning to color, about 4 minutes. Add mussels to pan, keeping them in 1 layer, and saute 1 to 2 minutes, then add a proportionate amount of broth. Bring to a boil, reduce immediately to a simmer and cook, covered, for 3 to 5 minutes or until all the mussels are opened. Toss in parsley and serve on shallow soup plates with about a cup of broth per serving.

Steps:

• in a heavy pot with a lid heat olive oil.
• add onions, saffron, salt, stirring occasionally until onions are softened, 5-10 minutes.
• add wine and bring to a boil.
• stir in cream, pepper and mussels.
• cook, covered, until mussels start to open, 6-8 minutes.
• discard any unopened mussels, then stir parsley into finished dish.

Steps:

• Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.
• Trim the ends from the zucchini and cut the zucchini lengthwise into quarters. With a paring knife, trim out the seeds from the zucchini quarters and discard them. Cut the rest of the zucchini into thin strips of about 1/4 × 1/4 × 2 inches. Pour the stock over the saffron in a small heatproof bowl and let steep while continuing with the sauce.
• Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Whack the garlic cloves with the flat side of a knife and toss them into the oil. Cook, shaking the pan, until golden, about 2 minutes. Scatter the zucchini and spring onions over the oil, then season them lightly with salt and stir until wilted, about 2 minutes. Toss the butter into the pan and lower the heat to medium-low. Continue cooking, stirring until the vegetables are tender, about 3 minutes. Remove the pan from the heat and set aside.
• Pour the saffron and stock into the pan, increase the heat to high, and bring to a boil. Slide the mussels into the pan, cover and cook just until opened, about 4 minutes. Remove the pan from the heat and, with a slotted spoon, transfer about half the mussels to a heatproof bowl. Cover and set aside. Let the mussels remaining in the pan stand just until cool enough to handle.
• Meanwhile, stir the fusilli into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.
• When the mussels in the pan are cool enough to handle, pluck them from their shells and return the flesh to the sauce.
• Drain the pasta and return it to the pot. Add the shelled mussels and their sauce and the parsley to the pasta. Bring to a boil over medium heat and stir until the sauce is lightly thickened and coats the pasta. Taste and season with pepper and, if necessary, salt. Transfer the pasta to a heated platter or serving bowls and top with the reserved mussels in their shells.