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 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.
STEAMED MUSSELS WWITH SAFFRON MUSTARD SAUCE
Steps:
- Simmer first 3 ingredients in heavy wide saucepan for 15 minutes. whisk mustard, garlic and saffron in small bow. Gradually add oil, whisking until thick. thin with 1 T stock mixture. Strain remaining stock mixture. (Can be prepared 1 day ahead. Cover stock and mustard saucd separately and refrigerate.) Bring stock mixture to boil in heavy wide saucepan. Stir 1 1/2 T mustard sauce into stock. Add mussels. Cover and cook until shells open, about 5 minutes. Divide mussels between 2 bowls. Stir parsley into mussel cooking liquid. Season with salt and pepper. Pour over mussels. Drizzle mussels with mustard sauce and serve.
STEAMED MUSSELS IN SAFFRON BROTH
Provided by Florence Fabricant
Categories dinner, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy, three-quart saucepan. Add the onion, fennel and garlic, cover and sweat over low heat until the vegetables are tender, about 15 minutes. Add the saffron, tomato puree, wine, stock, thyme and bay leaves. Simmer uncovered for one hour. Strain.
- Just before serving, reheat the tomato mixture to a simmer. Add the mussels, cover and steam until the mussels open, about 10 minutes.
- Using a slotted spoon, divide the mussels among four soup plates. Season the broth to taste with pepper flakes and pour over the mussels. Serve at once with saffron-aioli toasts.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1051 milligrams, Sugar 5 grams
STEAMED MUSSELS WITH LEMON-SAFFRON SAUCE
The name for this beautiful Bordelais dish is mouclade. Use small mussels to approximate the tiny, sweet variety cultivated just off the coast north of Bordeaux. What to drink: Baron Philippe de Rothschild 2000 Mouton Cadet Blanc. From Bon Appetit, October 2002.
Provided by lazyme
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Note:.
- If creme fraiche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.
- Whisk crème fraîche and egg yolks in medium bowl to blend.
- Melt butter in heavy medium skillet over medium heat.
- Add shallots and sauté until soft, about 3 minutes.
- Remove skillet from heat.
- Add Cognac and ignite with match.
- Let flames burn out; whisk in lemon juice and saffron.
- Set both mixtures aside.
- Place mussels in heavy large pot; pour in wine.
- Bring to boil over medium-high heat.
- Cover pot and cook until mussels open, about 6 minutes.
- Remove from heat.
- Using tongs, transfer mussels to baking sheet (discard any mussels that do not open).
- Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls.
- Tent with foil.
- Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture.
- Boil over medium-high heat until reduced to 1 cup, about 3 minutes.
- Very slowly whisk hot liquid into crème fraîche mixture; return to same skillet.
- Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes.
- Remove from heat; season sauce with salt and pepper.
- Spoon sauce over mussels.
- Garnish with chives.
Nutrition Facts : Calories 363.6, Fat 21.2, SaturatedFat 11.1, Cholesterol 189.2, Sodium 515.3, Carbohydrate 11, Sugar 0.9, Protein 21.4
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
STEAMED MUSSELS WITH WINE AND SAFFRON
Steps:
- Clean and debeard mussels Holding mussels under cool running water, scrub with a stiff sponge (or vegetable brush); then debeard: Grip the tough fibers extending from shell and pull to remove (discard beards).
- Prepare cooking liquid Steep the saffron in the 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 the butter over medium-high heat in a shallow stockpot. Once it's foamy, add the 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 the garlic from scorching. Pour in the wine and saffron, then add the tomatoes and return to a simmer, stirring once or twice.
- Steam mussels Add the mussels and cover tightly. Cook until all the mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. (If using wild mussels, strain broth through a cheeseclothlined sieve to remove any sand, if necessary.) Taste the broth and season with salt and pepper.
- Serve Sprinkle with parsley before ladling the mussels and broth into bowls.
- Ingredients
- Wild mussels will have a more pronounced taste than farmed mussels, but can be more challenging to clean (they are worth the extra effort). When buying, avoid those with cracked shells or a strong odor. It's best to buy mussels the day you plan to cook them; store on a damp cloth in the refrigerator, in a covered container.
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.
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