Mussels With Sherry Saffron And Paprika Recipes

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MUSSELS WITH SHERRY, SAFFRON, AND PAPRIKA



Mussels with Sherry, Saffron, and Paprika image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Low Cal     Dinner     Mussel     Saffron     Sherry     Healthy     Boil     Bon Appétit

Yield Makes 4 first-course or 2 main-course servings

Number Of Ingredients 9

3 tablespoons olive oil
1 cup sliced shallots (4 to 5 large)
3 garlic cloves, chopped
3/4 cup dry Sherry
1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
3/4 teaspoon paprika
1/2 teaspoon saffron threads, crumbled
3 dozen mussels, scrubbed, debearded
1/2 cup chopped fresh Italian parsley

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.

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 A SHERRY MARINADE



Mussels in a Sherry Marinade image

Provided by Food Network

Categories     appetizer

Time 49m

Yield 6 servings

Number Of Ingredients 12

1 cup dry white wine
1 cup medium-dry sherry
3 tablespoons olive oil
1 onion, sliced
1 lemon, sliced
3 to 4 sprigs thyme
3 to 4 bay leaves
1 dried red chile pepper
4 whole cloves
1 teaspoon black peppercorns
1 teaspoon salt
4 1/2 pounds mussels

Steps:

  • Combine all ingredients except the mussels in a very large pan. (You may want to tie the more pungent flavorings such as the chile pepper, cloves, and peppercorns in a piece of cheesecloth so they are easy to remove after cooking.) Bring to a boil, lower the heat, and simmer, uncovered for 15 minutes. Meanwhile, scrub the mussels under running water, pulling off the beards. Discard any mussels that are broken or do not close when tapped on the counter.
  • Stir the mussels into the hot marinade. Cover the pan and cook over high heat, stirring them once, until the mussels open, about 5 minutes. Take care not to overcook them or they will be tough. Leave them to cool in the cooking liquid.
  • Transfer the mussels to a bowl, with the marinade, discarding any that have not opened. Discard the chile pepper. Cover tightly and refrigerate the mussels for 24 hours, stirring occasionally?they will be plump and absorb almost all the liquid. Let them come to room temperature before serving in bowls, discarding the seasonings in the cheesecloth.
  • Alternative: Serve the mussels at once, while still piping hot. Discard the chile pepper, or the bag of seasonings if used, and taste the broth. If you find it too spicy, stir in some cream. Serve the mussels with plenty of bread.

MUSSELS WITH SAFFRON AND SHERRY



Mussels With Saffron And Sherry image

Provided by Nigella Lawson

Categories     dinner, quick, appetizer, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

4 pounds mussels, scrubbed, beards and barnacles removed
1/4 teaspoon saffron threads
2 tablespoons olive oil (not extra virgin)
1/2 cup finely chopped onion
3 to 4 tablespoons finely chopped parsley
2 garlic cloves
1 cup amontillado 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 IN SHERRY



Mussels in Sherry image

Ring the changes by cooking up mussels into a distinctive snack - ideal for including in a tapas selection.

Provided by English_Rose

Categories     Mussels

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 garlic clove, crushed
4 tablespoons roughly chopped flat leaf parsley
1 cup dry sherry
1 red chile, chopped
2 1/2 lbs mussels, cleaned
freshly ground salt and black pepper

Steps:

  • Heat the oil in a large pan set over a low heat and add the garlic. Cook until softened, but not coloured.
  • Add the parsley, sherry, chili and seasoning and boil the liquid for 30 seconds.
  • Toss in the mussels, cover with a lid and cook for 3-4 minutes, until the shells have opened.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 559.7, Fat 13.2, SaturatedFat 2.1, Cholesterol 79.6, Sodium 831, Carbohydrate 20, Fiber 0.3, Sugar 3, Protein 34.4

MUSSELS AND SHRIMP WITH PROSCIUTTO IN GARLIC SAFFRON WINE SAUCE



Mussels and Shrimp With Prosciutto in Garlic Saffron Wine Sauce image

I was hungry for mussels the other night and could not find a recipe that I liked in any of my cooking books, so I improvised and added ingredients that I had on hand and that I also like. I have to say it came out pretty good.

Provided by WILLARD FERIA

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs fresh mussels
1 lb fresh shrimp
1/2 lb prosciutto ham, chopped
1 small onion, chopped
4 garlic cloves, finely grated
5 tablespoons butter
1 cup white wine or 1 cup dry vermouth
2 tablespoons dry sherry
2 tablespoons chopped fresh parsley
4 fresh basil leaves, chopped
salt & pepper
1 pinch saffron thread
2 tablespoons cornstarch
1/2 cup half-and-half
1 large fresh tomato, chopped, remove all seeds
hot sauce

Steps:

  • Clean and scrub the fresh mussels in cold water, discard the open ones that after you tap them with a knife they would not close.
  • Add the butter to the pan and saute onions, garlic, procciutto ham and saffron threads For about 5-10 minutes at med temperature. Add 1 teaspoons of hot sauce.
  • Add the wine to the pot and mix well, then add the mussels with the parsley and basil (mix well) and tomatoes over; cook for 5 minutes at med-high temperature. Stir and remove open mussels (leave the closed ones in the pot for additional 1-2 minutes; if they do not open, discard them).
  • Add shrimp and cook for few minutes until pink; remove them also.
  • Make a roux with cornstarch and cream whisked slowly into the pot containing the wine mixture until it thickens up, test for salt and pepper and add the sherry to it; whisk well and return mussels and shrimp back to pot, heat up for about 5-10 minutes at medium to medium low temperature.
  • Serve with your choice of pasta (I prefer Linguini or Rigatoni).
  • *note.
  • This also can be served as is, with no pasta, just use less cornstarch in cream (not to thicken the sauce) and serve in a bowl with nice crusty bread.

Nutrition Facts : Calories 398.8, Fat 16.7, SaturatedFat 8.4, Cholesterol 190.4, Sodium 627.4, Carbohydrate 14.4, Fiber 0.7, Sugar 1.9, Protein 34.7

MUSSELS WITH SHERRY & SAFFRON



Mussels with Sherry & Saffron image

Categories     Bread     Salad     Mussel     Saffron     Sherry     Boil

Yield serves 2 to 4

Number Of Ingredients 9

2 pounds cleaned and debearded fresh mussels
1 orange
1 tablespoon olive oil
3 garlic cloves, minced
1/2 cup sherry
pinch of saffron
1/2 teaspoon salt
Sprinkling of black pepper
1 loaf of crusty French or Italian bread

Steps:

  • In a colander, rinse the mussels with cold running water. Discard any mussels that are cracked or don't close when tapped. Grate the orange peel and juice the orange.
  • In a large pot with a lid, warm the olive oil on medium heat and cook the garlic for a minute. Add the sherry, 1/2 cup of water, the orange zest and juice, saffron, salt, and pepper. Increase the heat, cover, and bring to a boil. Add the mussels, cover, and cook for 3 to 6 minutes, stirring once or twice, until the shells open. Discard any unopened mussels.
  • With a slotted spoon, place the mussels in soup bowls and then ladle the broth over. Serve with plenty of crusty bread to sop up the juices.
  • Variations
  • Add chopped tomatoes and chopped parsley at the same time as the sherry.
  • After removing the mussels from the pot, stir 1/2 cup of half-and-half or cream into the broth.
  • Serving & menu ideas
  • Serve with a salad such as Baby Greens with Pecans & Pears (page 206).

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