STEAMED MUSSELS WITH WINE AND SAFFRON
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Holding mussels under cool running water, scrub with a stiff sponge or vegetable brush, then debeard: grip the tough fibers extending from the shell and pull to remove. Discard beards.
- Steep saffron in wine for 10 minutes. (Saffron is soluble in water, not fat, so it won't release its color or flavor if added directly to the butter.) Meanwhile, melt butter over medium-high heat in a shallow stockpot. Once it's foamy, add shallots, garlic, and 1/2 teaspoon salt. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep garlic from scorching. Pour in wine and saffron, then add tomatoes and return to a simmer, stirring once or twice.
- Add mussels and cover tightly. Cook until all mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary. Taste the broth and season with salt and pepper.
- Sprinkle with parsley before ladling mussels and broth into bowls.
MUSSELS WITH SAFFRON CREAM
adapted from gourmet 12/06, i made this tonite and loved it. very quick and easy, this makes an appy for 6-8 or a main course for me ( just kidding, sort of). serve this with lots of french bread, and with spoons for the sauce.
Provided by chia2160
Categories Mussels
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 9
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.
MUSSELS IN SAFFRON BROTH
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.
MUSSELS AND SAFFRON PILAF
Make and share this Mussels and Saffron Pilaf recipe from Food.com.
Provided by threeovens
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat the oil, over medium heat; add onions and cook until softened, about 2 minutes.
- Stir in garlic and season with salt and pepper.
- Add orzo pasta, increase heat slightly, then brown pasta, about 3 to 5 minutes.
- Stir in rice, turmeric, and saffron.
- Add wine and chicken stock, cover skillet, bring to a boil, lower heat and simmer until rice is al dente, about 10 minutes.
- Stir in mussels, peas, and tomatoes; cover and cook until shells open, about 8 to 10 minutes (discard any shells that do not open).
- Serve in shallow bowls, garnished with fresh parsley.
Nutrition Facts : Calories 717.8, Fat 14.3, SaturatedFat 2.5, Cholesterol 67.3, Sodium 831.7, Carbohydrate 97.9, Fiber 4.7, Sugar 6.2, Protein 40.5
MUSSELS WITH RICE PILAF
Provided by Marian Burros
Categories dinner, project, main course
Time 45m
Yield 3 servings
Number Of Ingredients 9
Steps:
- If mussels are not clean, scrub them with brush and rinse in several changes of water. Debeard. Discard any mussels that are open if the shells will not close.
- Cook mussels in the wine in a non-aluminum pot for about 5 minutes, until they open. Discard any mussels that do not open. Strain mussel broth. Set aside mussels and keep warm.
- Whisk the tomato paste into the mussel broth and add enough water to make 3 cups of liquid.
- Meanwhile, saute onions in hot olive oil until onions are soft, in a pan large enough to hold all of the ingredients.
- Add the rice and reserved liquid and bring to a boil. Cover, reduce heat and simmer for about 20 minutes, until rice is tender. About 5 minutes before the rice is finished, add the pine nuts and currants.
- About one minute before the rice is finished, arrange mussels on top of rice. Sprinkle on parsley.
- To serve, arrange mussels on top of rice.
Nutrition Facts : @context http, Calories 835, UnsaturatedFat 16 grams, Carbohydrate 109 grams, Fat 22 grams, Fiber 5 grams, Protein 36 grams, SaturatedFat 3 grams, Sodium 650 milligrams, Sugar 16 grams
MUSSELS IN SAFFRON AND WHITE WINE BROTH
Categories Milk/Cream Quick & Easy Dinner Mussel Saffron White Wine Fat Free Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.
- Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.
MUSSELS WITH SAFFRON CREAM
Steps:
- Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.
- Cook onion with saffron and 1/2 teaspoon salt in oil in a wide 6- to 8-quart heavy pot over moderately high heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
- Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, and mussels. Cook, covered, checking after 6 minutes and transferring opened mussels to soup bowls with a slotted spoon. (Discard any that remain unopened after 8 minutes.)
- Stir parsley into broth and pour over mussels.
MUSSELS WITH LEEKS & SAFFRON
Combine mussels with leeks, sherry, white wine, double cream, garlic and parsley to make this Spanish-themed dish. It makes a great starter or light lunch
Provided by Diana Henry
Categories Lunch, Starter
Time 55m
Number Of Ingredients 10
Steps:
- Wash the mussels in a sink of cold water, removing any little beards and scrubbing any barnacles. Tap each one on the side of the sink - if the mussel doesn't close tightly, discard it (also discard any with broken shells). Put the mussels in a colander (in batches) and rinse really well under cold running water.
- Heat the oil in a large pan (or two pans if you don't have one big enough to fit all the mussels). Sauté the leeks for 8-10 mins until softening, then add the garlic and cook for another few mins. Add the bouquet garni, pour over the sherry and wine, sprinkle over the saffron and bring to just under the boil. Stir to help the saffron flavour the wine.
- Turn the heat down to medium-low, then add the mussels and stir. Cover the pan and allow the mussels to cook until they open (this will take about 4 mins), shaking the pan a few times. Remove the bouquet garni. Add the cream, stir and heat through. Taste for seasoning (mussels are always pretty salty, so you shouldn't need to add anything). Scatter over the parsley, then transfer the mussels to a large, warm serving dish or serve them straight from the pan.
Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
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5/5 Total Time 40 minsAuthor Mourad Lahlou
- In a large, wide saucepan, combine the wine, water, thyme and garlic and bring to a boil. Add the mussels, cover and cook over moderately high heat, shaking the pot a few times, until the mussels open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large bowl.
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