Mussels And Saffron Pilaf Recipes

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 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 WITH SHERRY, SAFFRON, AND PAPRIKA

Steps:

• Heat oil in large pot over medium heat. Add shallots and garlic; sauté until tender, about 5 minutes. Add Sherry, tomatoes with juice, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil. Reduce heat to medium; boil gently 3 minutes to blend flavors. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open). Stir in remaining parsley. Divide mussels and juices among bowls and serve.

MUSSELS WITH SAFFRON AND SHERRY

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 SAFFRON CREAM

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 AND SAFFRON PILAF

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.

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 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

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.

MUSSELS WITH SAFFRON SAUCE

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.

CHILLED MUSSELS WITH SAFFRON MAYONNAISE

Steps:

• Make the mussels: Bring water, wine, and garlic to a simmer in a large skillet. Add mussels, and cover tightly. Cook, about 2 minutes. With a slotted spoon, transfer mussels to a bowl as they open. Discard any unopened mussels. Refrigerate until chilled, at least 30 minutes.
• Meanwhile, make the saffron mayonnaise: Simmer garlic in a small saucepan of water until tender, 15 minutes. Drain, and let cool. Crush saffron threads and 3/4 teaspoon salt with a mortar and pestle or with the back of a spoon. Puree garlic, yolks, and saffron salt in a food processor, or in a bowl using an immersion blender. With machine running, add vegetable oil in a slow, steady trickle, until mixture begins to emulsify. Continue adding remaining vegetable oil slowly, processing until incorporated. Gradually add olive oil, vinegar, and water, blending until silky. Transfer to a small bowl. (Mayonnaise can be refrigerated for up to 1 day.) Stir before serving.
• Remove mussels from their shells, and return each one to a half shell. Spoon mayonnaise on top of each mussel, and serve with vegetables on the side and remaining mayonnaise for dipping.