Mussels In Saffron And White Wine Broth Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSSELS IN SAFFRON BROTH



Mussels in Saffron Broth image

Provided by Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 12

2 medium onions, peeled and julienne
2 tablespoons olive oil
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, peeled and sliced
1 1/2 cups dry white wine
2 12 cups clam juice or fish stock
1 cup tomato sauce
1 sprig fresh thyme
1 teaspoon saffron strands
3 pounds small black mussels, scrubbed and de-bearded
1 bunch flat leaf parsley leaves, washed and chopped

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.

STEAMED MUSSELS WITH WINE AND SAFFRON



Steamed Mussels with Wine and Saffron image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3 pounds fresh mussels
1 large pinch saffron (about 30 threads)
3/4 cup dry white wine
2 tablespoons unsalted butter
2 medium shallots, thinly sliced (about 1/2 cup)
2 garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
2 medium tomatoes, coarsely chopped (about 2 cups)
1/4 cup coarsely chopped fresh flat leaf parsley

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 AND WHITE WINE BROTH



Mussels in Saffron and White Wine Broth image

Categories     Milk/Cream     Quick & Easy     Dinner     Mussel     Saffron     White Wine     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

2 teaspoons butter
3 garlic cloves, chopped
1 cup dry white wine
2 tablespoons half and half
2 1/2 teaspoons saffron threads
1 cup clam juice
4 scallions, thinly sliced
3 tomatoes, seeded, and chopped
3 tablespoons lemon juice
8 pounds mussels, scrubbed and debearded
2 1/2 tablespoons chives, chopped

Steps:

  • Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.
  • Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.

MUSSELS IN WHITE WINE



Mussels in White Wine image

Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 13

3 pounds cultivated mussels
1/3 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 cup chopped shallots (5 to 7 shallots)
1 1/2 tablespoons minced garlic (5 to 6 cloves)
1/2 cup chopped canned plum tomatoes, drained (4 ounces)
1/2 teaspoon good saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup good white wine
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
  • In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
  • Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

STEAMED MUSSELS IN SAFFRON WINE BROTH



Steamed Mussels in Saffron Wine Broth image

From one of my handwritten cards from a while ago. No reference as to source. This is for a quart of mussels and serves 1 so increase as needed.

Provided by Oolala

Categories     Mussels

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

1 quart fresh mussels, cleaned
1 cup dry white wine
1/4 teaspoon saffron
2 shallots, chopped
1/4 cup fresh parsley, finely chopped
1 lemon, halved

Steps:

  • In a deep saucepan, bring wine, saffron, shallots, and parsley to a boil.
  • Add the mussels, cover and simmer for 10-12 minutes or until shells have opened (mussels will be firm but tender).
  • Serve the mussels with their broth and lemon halves.

Nutrition Facts : Calories 767.6, Fat 13.9, SaturatedFat 2.6, Cholesterol 168, Sodium 1744.5, Carbohydrate 47.6, Fiber 5.6, Sugar 2.4, Protein 74.3

MUSSELS WITH SAFFRON CREAM



Mussels With Saffron Cream image

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

4 lbs mussels, cultivated
1 large onion, sliced
1/4 teaspoon crushed saffron thread
3/4 teaspoon salt
3 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
fresh ground black pepper, to taste
2 tablespoons chopped fresh flat leaf parsley

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.

SEAFOOD IN SAFFRON BROTH



Seafood in Saffron Broth image

Categories     Soup/Stew     Fish     Quick & Easy     Dinner     Mussel     Saffron     Summer     Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 13

1/2 fennel bulb (sometimes called anise)
1 small onion
1 large plum tomato
1 large garlic clove
1/2 pound mussels (preferably cultivated)
1/4 pound large shrimp (about 7)
a 1/2-pound piece skinless scrod or halibut
1/4 teaspoon crumbled saffron threads
1/2 cup dry white wine
1 1/2 tablespoons olive oil
3 cups fish stock or low-salt chicken broth
Garnish: lemon wedges
Accompaniment: crusty bread

Steps:

  • Trim fennel stalks flush with bulb, discarding stalks. Finely chop fennel and onion. Seed tomato and finely chop. Mince garlic. Scrub mussels well and remove beards. Shell shrimp and devein. Cut scrod into 1-inch pieces. Stir saffron into wine.
  • In a 4-quart kettle cook fennel and onion in oil over moderate heat, stirring, until slightly softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine mixture and simmer until reduced to about 1 tablespoon, about 3 minutes. Add mussels with 1/2 cup stock and simmer, covered, stirring occasionally, until most mussels are opened, about 2 minutes. Add shrimp, scrod, tomato, and remaining 2 1/2 cups stock and cook at a bare simmer until fish is just cooked through, about 2 minutes. (Discard any unopened mussels.) Season mixture with salt and pepper.
  • Divide seafood between 2 bowls and ladle broth over it. Garnish seafood with lemon wedges and serve with bread.

More about "mussels in saffron and white wine broth recipes"

MUSSELS WITH WHITE WINE AND SAFFRON - GOOD HOUSEKEEPING
2007-12-06 In 5- to 6-quart saucepot or Dutch oven, heat oil on medium until hot. Add onion and cook about 8 minutes or until beginning to brown, stirring occasionally. Add garlic; cook 1 …
From goodhousekeeping.com
Cuisine French
Total Time 31 mins
Servings 6
Calories 120 per serving
  • Add mussels to wine mixture in saucepot and cook, covered, 5 to 7 minutes or until shells open, shaking closed pot occasionally.


MUSSELS IN SAFFRON-TOMATO BROTH - SOUP RECIPES
2008-08-25 In nonreactive 8-quart saucepot, heat oil over medium heat. Add garlic and cook until golden. Add bay leaf, saffron, and crushed red pepper; cook, stirring, 1 minute.
From goodhousekeeping.com


MUSSELS IN SAFFRON AND WHITE WINE BROTH | RECIPE | MUSSELS RECIPE ...
Apr 25, 2020 - This recipe is one of the simplest and most delectable recipes in the book. The flavor of the mussels pairs beautifully with the unique flavor that the saffron imparts to the broth. You will find yourself making this recipe again and again.
From pinterest.co.uk


WINE STEAMED MUSSELS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


MUSSELS STEAMED IN BROTH RECIPES - RECIPESFORWEB.COM
2005-09-22 · Step 1. 1. In a covered 5- to 6-quart pan over high heat, bring broth to a boil. Reduce heat to low and simmer while cleaning shellfish.
From recipesforweb.com


MUSSELS IN FENNEL SAFFRON WINE SAUCE - COOKING WITH WINE BLOG
2019-02-24 Add the shallot and fennel and gently sauté over medium-low to low heat until fennel is tender – about 12-15 minutes – stirring occasionally. Next, add the garlic, stir, and sauté for two minutes. Turn the heat to high and add the wine with the soaking saffron and bay leaf as well as the red and black pepper. Bring to a boil and add the ...
From cookingwithwineblog.com


COCONUT AND SAFFRON MUSSELS - A FORK AND A PENCIL
2019-03-30 400ml (14 fl oz) coconut milk. 2 tablespoons rice wine. ¼ teaspoon saffron. 1 tablespoon lime juice. 1 tablespoon fish sauce. 1kg (2 pounds) mussels. chopped coriander leaves, to serve. Prepare the mussels (see note above). In a large pan, one for which you have a lid, heat the peanut oil over medium-high heat.
From aforkandapencil.com


STEAMED MUSSELS IN SAFFRON WINE BROTH RECIPE - FOOD NEWS
Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes.
From foodnewsnews.com


TASTETORONTO | MUSSELS IN SPICY SAFFRON CREAM BROTH
Add in the white wine, turn the heat to high and begin reducing until about 40% of the wine remains. Step 5. Add in the saffron cream mixture as well as the cleaned mussels, keep the heat on high and bring the entire mixture to a boil. Cover the pot with a lid and cook for 2-3 minutes until all of the mussels have steamed open.
From tastetoronto.com


MUSSELS WITH LEEKS, WHITE WINE, AND SAFFRON | HEALTHY RECIPES
Stir in wine, broth, tomato, saffron, and cayenne; bring to boil. Add mussels, cover, and cook until mussels open, about 4 minutes. Discard any mussels that do not open. Transfer mussels with slotted spoon to large bowl; cover with foil to keep hot. Return Dutch oven to medium heat and simmer until mixture is slightly thickened, about 6 minutes ...
From weightwatchers.com


MUSSELS IN SAFFRON & WHITE WINE BROTH - RANDAZZO FRESH MARKET
Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes. Add the mussels, cover, and stream until they are open, about ...
From randazzofreshmarket.com


STEAMED MUSSELS WITH WHITE WINE BROTH - INSPIRED TASTE
Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes. Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes.
From inspiredtaste.net


CALIFORNIA MUSSELS IN BASIL-SAFFRON WHITE WINE BROTH AND ROASTED …
Saffron adds intrigue to this flavorful, aromatic California seaside classic, served with roasted garlic and herbs on rustic bread. Pair with California Chardonnay or Pinot Gris.
From en.discovercaliforniawines.ca


STEAMED MUSSELS IN WHITE WINE TARRAGON BROTH - EAT SOMETHING …
2018-02-03 Heat the olive oil in a stock pot. Add the garlic and sauté for 30 seconds. Pour in the white wine and bring to a boil. Reduce to a simmer and add the mussels. Cover and cook until the mussels have opened, about 6 minutes, making sure to keep the lid tightly on the pot.
From eatsomethingsexy.com


MUSSELS WITH SAFFRON AND MUSTARD/MOST DELICIOUS WHITE WINE …
2011-03-28 1. Melt the butter in a large pot over medium heat. Add the shallots, garlic, thyme, salt, and white pepper, reduce the heat to low, and cook gently for 1 to 2 minutes, or until fragrant. Add the mustard and wine and bring to a boil. Reduce the heat and simmer for a minute or two, then add ethe saffron, voer the pot, and remove from the heat.
From adeliciousdistraction.wordpress.com


MUSSELS IN SAFFRON AND WHITE WINE BROTH - GLUTEN FREE RECIPES
This recipe covers 31% of your daily requirements of vitamins and minerals. If you have mussels, saffron threads, clam juice, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes about ...
From fooddiez.com


MUSSELS IN SAFFRON AND WHITE WINE BROTH - BELL WINE
Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes. Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels.
From bellwine.com


MUSSELS STEAMED IN TOMATO SAFFRON BROTH | CANADIAN LIVING
2007-11-29 Add almonds; fry for 1 minute. Add red pepper, tomatoes, 1/2 cup (125 mL) of the reserved tomato liquid, saffron mixture, half of the parsley and the salt ; bring to boil. Reduce heat to low; simmer until slightly thickened, about 10 minutes. Add mussels; cover and simmer, stirring once, until mussels open, 7 minutes. Discard any that do not open.
From canadianliving.com


STEAMED MUSSELS IN WHITE WINE GARLIC BROTH
2017-09-25 Heat a large heavy bottomed pot over medium heat, add the olive oil and heat through. Next, add the shallot and sauté until soft and tender, about 3 minutes. Add wine. Add the garlic and sauté an additional 30 seconds. Then add the wine and vinegar and bring to a simmer and stir in the butter. Steam the mussels.
From cookingwithcocktailrings.com


MUSSELS IN SAFFRON AND WHITE WINE BROTH - MEALPLANNERPRO.COM
This recipe is one of the simplest and most delectable recipes in the book. The flavor of the mussels pairs beautifully with the unique flavor that the saffron imparts to the broth. You will find yourself making this recipe again and again.
From mealplannerpro.com


MUSSELS IN SAFFRON WHITE WINE – SUN. LOVE. KITCHEN.
Lots of olive oil, white wine, garlic, shallots, a pinch of red pepper flakes, lemon, saffron, parsley and butter. Make extra crusty bread to soak up alllll the broth! It’s just so good!! Ingredients. 2 1/2-3 lbs cleaned mussels; 1/4 cup olive oil; 4-5 garlic cloves, peeled and sliced; 1 1/2 cups dry white wine; 1/2 lemon juiced; 1 pinch saffron
From sunlovekitchen.com


MUSSELS IN SAFFRON BROTH - GLUTEN FREE RECIPES
1 x bay leaf 2 Tbsps butter 1 x carrot, thinly sliced 1 stalk celery, finely chopped 59 milliliters crème fraîche 237 milliliters dry white wine 1 Tbsp chopped fresh parsley 3 sprigs fresh thyme 2 kilograms fresh mussels 1 small orange bell pepper, cored, seeded, and finely chopped 1 x red onion, finely chopped 1 pinch Pinch of saffron threads 1 serving Salt and black pepper, to taste
From fooddiez.com


MUSSELS IN SAFFRON TOMATO BROTH · MY THREE SEASONS
2016-02-09 Steep saffron: Warm wine, add saffron and allow it to steep while preparing the other ingredients. Make base: Heat a large, heavy bottomed pot over medium heat. Melt butter in the pan. Add in shallots, season with salt and pepper, and sauté 2-3 minutes or until translucent. Add garlic and sauté for 15-30 seconds.
From mythreeseasons.com


MUSSELS WITH SAFFRON WINE SAUCE | EMERILS.COM
Heat 1 tablespoon of the oil in a large skillet over high heat. Add the shallots, parsley, garlic, salt, saffron, pepper, and wine, and bring to a boil, stirring. Add the mussels, reduce the heat to low, cover, and steam until the shells are open, for about 3 minutes. Discard any unopened mussels. Strain and reserve the liquid (makes about 2/3 ...
From emerils.com


STEAMED MUSSELS IN SAFFRON CHORIZO BROTH - COOKING WITH COCKTAIL …
2015-02-23 Turn the heat down to low and simmer the broth for 20 minutes. Steam the mussels. While the broth is simmering, combine the wine and shallots in another large pot, and bring to a boil.. Rinse and drain the mussels then add them to the wine mixture, cover and cook over high heat until the mussels open, about 5 minutes.
From cookingwithcocktailrings.com


MUSSELS IN SAFFRON AND WHITE WINE BROTH - MEAL PLANNER PRO
Mussels in Saffron and White Wine Broth . Be the first to Review/Rate this Recipe. Saved From: www.epicurious.com . prep: 25 min ; cook ... You will find yourself making this recipe again and again. Ingredients. 2 teaspoons butter; 3 garlic cloves, chopped; 1 cup dry white wine ; 2 tablespoons half and half; 2 1/2 teaspoons saffron threads; 1 cup clam juice ...
From mealplannerpro.com


MUSSELS IN SAFFRON AND WHITE WINE BROTH | RECIPE | MUSSELS, BROTH ...
Jul 25, 2019 - This recipe is one of the simplest and most delectable recipes in the book. The flavor of the mussels pairs beautifully with the unique flavor that the saffron imparts to the broth. You will find yourself making this recipe again and again.
From pinterest.com


RECIPE FOR MUSSELS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


HEALTHY RECIPES: MUSSELS IN SAFFRON AND WHITE WINE BROTH RECIPE
Add the mussels, cover, and steam until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.
From healthylunchideas.net


MUSSELS IN SAFFRON AND WHITE WINE BROTH | VISIT A WINERY
Mussels with White Wine and Saffron. https://www.goodhousekeeping.com/food-recipes/a8989/mussels-white-wine-saffron-ghk0108/ Dec 06, 2007 · Directions In 5- to 6 ...
From domvino.fr


CLASSIC FRENCH MUSSELS IN WHITE WINE BROTH - FLAVORFUL JOURNEYS
2013-10-21 Add the mussels, wine, cream, butter, and parsley and season well with salt. Add pepper to taste. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with fresh baguette slices. Powered by GetMeCooking.
From flavorfuljourneys.com


MUSSELS IN SAFFRON AND WHITE WINE BROTH RECIPES MOSTLY MEAT
Ingredients. Ingredients is used for (8 serving) Reduced fat milk Fluid, 2% milkfat, with added vitamin a and vitamin d: 2 tbsp 30.5 grams: Scallions …
From zmuscle.com


MUSSELS IN A SAFFRON & WHITE WINE SAUCE BY AOAKLAND | FAMILY …
Prep Time: 30 minutes Cook Time: 20 minutes Yields: 8 Servings This recipe is one of the simplest and most delectable recipes in the book. The flavor of the mussels pairs beautifully with the unique flavor that the saffron imparts to the broth. You will find yourself making this recipe again and again. 2 teaspoons butter 3 garlic cloves, chopped 1 cup dry white wine 2 …
From familyrecipes.fandom.com


MUSSELS IN SAFFRON AND WHITE WINE BROTH | MOSSELRECEPTEN, …
3-jul-2016 - This recipe is one of the simplest and most delectable recipes in the book. The flavor of the mussels pairs beautifully with the unique flavor that the saffron imparts to the broth. You will find yourself making this recipe again and again.
From pinterest.co.uk


MUSSELS WITH FENNEL-SAFFRON BROTH RECIPE - SERIOUS EATS
2018-08-29 Heat oil in a large saucepan over high heat until shimmering. Add salami and cook, stirring, for 30 seconds. Add fennel, onion, and garlic. Reduce heat to medium, season with salt and pepper, and cook, stirring, until vegetables are softened but not browned, about 5 minutes.
From seriouseats.com


Related Search