Long Fusilli With Mussels Saffron And Zucchini Recipes

FUSILLI WITH ZUCCHINI PESTO

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.

STEAMED MUSSELS WITH WINE AND SAFFRON

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.

LONG FUSILLI WITH MUSSELS, SAFFRON, AND ZUCCHINI

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.