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 SAFFRON BUTTER BROTH
Steps:
- Heat the butter and olive oil in a large pot over medium heat. Add the shallots and garlic and cook until softened, about 4 minutes.
- Add the mussels, wine, saffron, and parsley and season with salt and pepper, to taste. Give it a good stir, cover the pot, and cook until all the mussels open, about 8 to 10 minutes. Discard any mussels that have not opened. Transfer to a large bowl and serve with crusty bread.
MUSSELS WITH SAFFRON MAYONNAISE
Steps:
- For the mayonnaise, soak the saffron in 1 tablespoon of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and refrigerate until ready to use.
- For the mussels, combine the fleur de sel and 1/2 teaspoon pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don't open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.
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 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 WITH SAFFRON SAUCE
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 6 - 8 servings
Number Of Ingredients 8
Steps:
- Steam mussels in wine until shells open. When cool enough to handle, remove mussels from shells and place in bowl. Cover with 1 cup of cooking liquid. Reserve enough half shells for number of mussels you have and refrigerate in plastic bag.
- In small bowl, using a whisk, beat egg yolk with vinegar and mustard. Season with generous pinch of salt and freshly ground pepper.
- Secure bowl on towel, potholder or rubber mat so it does not slide and, beating continuously, dribble in oil in thin stream. Mixture will gradually thicken to mayonnaise. If you are reluctant to make mayonnaise by hand you can use food processer but ingredients must be doubled for it to work, yielding twice as much mayonnaise as needed for recipe. Alternately, you can use 3/4 of cup of commercial mayonnaise.
- To make saffron seasoning, bring to boil 1/2 cup of cooking liquid that mussels were sitting in and pour 1 1/2 tablespoons over saffron in small dish. Allow saffron to steep for 15 minutes, then strain hot liquid into mayonnaise and mix well.
- Drain mussels well and mix with saffron mayonnaise. Just before serving, spoon mussel with sauce onto each half shell. You should have enough mussels to serve about 8 to each guest.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 654 milligrams, Sugar 0 grams, TransFat 0 grams
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
SARDINIAN MUSSELS WITH SAFFRON
Number Of Ingredients 8
Steps:
- 1 Soak the saffron in the white wine for 10 minutes. Meanwhile, soak the mussels in cold water for 30 minutes. Cut or pull off the beards. Discard any mussels with cracked shells or that do not close tightly when touched. 2 In a large saucepan, cook the onion in the oil over medium heat until golden, about 10 minutes. Add the saffron, wine, and tomatoes and bring to a simmer. Stir in the basil and parsley. 3 Add the mussels and cover the pan. Cook, shaking the pan occasionally, about 5 minutes or until the mussels begin to open. 4 Transfer the opened mussels to individual serving bowls. Cook any mussels that remain closed a minute or two longer discard any that do not open. Simmer the liquid 1 minute more and pour it over the mussels. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
More about "sardinian mussels with saffron recipes"
STEAMED MUSSELS WITH GARLIC SAFFRON SAUCE - SPAIN ON A …
From spainonafork.com
Reviews 2Servings 4Cuisine Mediterranean, SpanishCategory Appetizer
- Clean 2 pounds (1 kilo) of fresh mussels under cold running water, begin by removing the beard from each mussel and then scrubing them clean, I like to use a butter knife to scrub the mussels, as you clean each mussel add them to a bowl and set aside, finely mince 4 cloves of garlic, finely dice 1/2 of an onion and finely chop a handful of fresh parsley
- Heat a large stock pot with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the diced onions and minced garlic and mix with the oil, after 3 minutes add 1/2 cup of white wine, 1 teaspoon of fresh lemon juice, pinch in 1/2 teaspoon of saffron threads, lightly season with sea salt and freshly cracked black pepper, mix it all together, 2 minutes later add the mussels into the stock pot, mix them with the sauce and place a lid on the pan, 5 to 6 minutes later remove the lid and transfer the mussels and sauce to a large shallow bowl (discard any mussels that did not open), garnish with the freshly chopped parsley, enjoy!
SARDINIAN RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
FREGOLA SARDA WITH SAFFRON MUSSELS AND CLAMS RECIPE - FOOD
From sbs.com.au
MUSSELS WITH SAFFRON CREAM RECIPE | INA GARTEN | FOOD …
FREGOLA SARDA WITH SAFFRON MUSSELS AND CLAMS
From everybodylovesitalian.com
12 SARDINIAN PASTA RECIPES WORTH TRYING. – THE PASTA PROJECT
From the-pasta-project.com
RISOTTO-STYLE DITALINI WITH MUSSELS, CLAMS, AND SAFFRON RECIPE
From foodandwine.com
MUSSELS WITH SAFFRON AND CITRUS RECIPE - MOURAD LAHLOU
From foodandwine.com
SARDINIAN MUSSELS WITH SAFFRON (COZZE ALLA ZAFFERANO) RECIPE | EAT …
From eatyourbooks.com
|SARDINIAN RECIPES
From insulasardinia.com
10 SARDINIAN TOP DISHES | SARDINIA UNLIMITED
From sardiniaunlimited.com
SARDINIAN FOOD: BEST RECIPES FROM SARDINIA - LA CUCINA ITALIANA
From lacucinaitaliana.com
MUSSEL, MULLET, SHRIMP AND SAFFRON RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
You'll also love
Related Search