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 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 WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)
Provided by Denis Blais
Categories Garlic Herb Shellfish Tomato Appetizer Dinner Seafood Mussel Fall Winter Anniversary Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 1-2
Number Of Ingredients 13
Steps:
- To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
- Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
- Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
- Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
- Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
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 TOMATOES, BASIL AND GARLIC
Make and share this Mussels With Tomatoes, Basil and Garlic recipe from Food.com.
Provided by Porfavorcorona
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub mussels under cold water; pull off hairy beards.
- Discard any that do not close when tapped. Set aside.
- In large non-stick saucepan, heat oil; saute onions and garlic for 2 minutes.
- Add tomatoes, wine, basil and oregano; cook for 3 minutes, stirring constantly.
- Add mussels; cover and cook until mussels fully open, 4 to 5 minutes.
- Discard any that do not open.
- Arrange mussels in bowls; pour sauce over top.
Nutrition Facts : Calories 257.4, Fat 7.1, SaturatedFat 1.3, Cholesterol 63.7, Sodium 657.2, Carbohydrate 15.8, Fiber 1.8, Sugar 3.7, Protein 28.3
MUSSELS WITH TOMATO AND BASIL
Steps:
- Clean the mussels and put them in a large saucepan on high heat. Sprinkle in the white wine, cover and cook until the mussels open. Remove from heat as soon as they have opened, strain off the liquor and keep it.
- Debeard the mussels and discard one-half of each shell. Set the mussels in half-shells on a serving dish.
- Preheat oven to 350 degrees. Soften the shallots in the olive oil over moderate heat and add about one cup of the mussel cooking liquor.
- Reduce the mussel liquor until it has almost disappeared, then add the tomatoes, heat through and add the garlic. Warm through again to drive off some but not all of the volatility of the garlic, then add the basil, freshly snipped. Add the parsley and season the sauce with salt and pepper.
- Heat the mussels through in the oven; don't overdo it or they will toughen. Spoon the sauce into the mussel shells and serve.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 2 grams, Sodium 647 milligrams, Sugar 1 gram
MUSSELS WITH SAFFRON AND SHERRY
Provided by Nigella Lawson
Categories dinner, quick, appetizer, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Fill a sink with cold water and put the mussels in to soak. Put saffron into a 1/4-cup measuring cup, and fill with steaming-hot water.
- Place largest pan available (6 quarts or larger) over medium heat, and add oil, onion and 1 tablespoon of parsley. Saute gently until onion is softened but not browned, about 5 minutes. Remove pan from heat, and use a fine Microplane grater to grate garlic into pan. (If a Microplane grater is not available, a garlic press may be used, but the mixture should be sauteed for 1 more minute.)
- Transfer mussels to a large colander, sorting through them and discarding any that are damaged or open.
- Return the pan to medium heat, and when the onion mixture begins to sizzle, add the saffron in its water, the sherry and 1 cup hot water. Add the mussels, cover, and raise heat to high. Bring to a boil and steam until the mussels have opened, 3 to 5 minutes. Discard any mussels that do not open.
- Transfer the mussels and pan liquid to one large bowl or two smaller bowls. Sprinkle with remaining parsley. If desired, serve with crusty bread.
MUSSELS WITH TOMATOES, BASIL AND SAFFRON
From the Food network's kitchen cookbook "Making it Easy." I took this new cookbook out of the library after browsing so many great sounding recipes. I am posting here since I only have the book for a short while. Serve with a warm crusty bread to mop up the sauce!
Provided by Oolala
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large pot or Dutch oven over medium-high heat. Add the shallots and garlic and cook, stirring until the garlic is golden, 3-4 minutes.
- Add the tomatoes and cook until almost dry, about 3 minutes.
- Use a swivel peeler to peel off 2 long strips of zest from the orange and add them to the pot.
- Squeeze the orange's juice into the tomatoes, then stir in the wine or vermouth and the saffron.
- Raise the heat to high and bring the mixture to a rapid boil.
- Add mussels. Cover and cook, shaking the pot once or twice, just until they finally begin to open, about 2 minutes more.
- Spoon the mussels into large warm serving bowls and ladle some of the broth over each serving.
- Discard any mussels that didn't open.
Nutrition Facts : Calories 850.1, Fat 40.4, SaturatedFat 6.3, Cholesterol 159.2, Sodium 1642.8, Carbohydrate 38.9, Fiber 4.3, Sugar 9.4, Protein 71
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