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 AND TOMATO
Briny mussels, earthy saffron, and luxurious cream to mellow them out. Serve with plenty of crusty bread to sop up the sauce, or serve over pearl (Israeli) couscous. Time does not include the hour-long soak. Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/eDMMMR
Provided by DrGaellon
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the mussels in a large bowl full of water with a large handful of ice and 2 tablespoons all-purpose flour. Allow to mussels to sit in the liquid for 1 hour to disgorge any sand. Lift mussels out of bowl, leaving flour and sand behind. Scrub and debeard mussels. Discard any which are open and do not close when thumped on the counter.
- In a wide braising pan with high sides, melt the butter over medium heat. Add the shallots and sauté, stirring often, until softened, about 2 minutes. Add the stock (or wine or water, as you choose) and the saffron. Add mussels and tomatoes to the pot. Season with salt and pepper. Cover the pot, raise the heat to medium-high, and cook until all the mussels are wide open, 5 to 7 minutes. Discard any which fail to open.
- Take the pot off the heat, and stir in the cream. Serve.
Nutrition Facts : Calories 618.5, Fat 31, SaturatedFat 14.8, Cholesterol 197, Sodium 1330.7, Carbohydrate 25.8, Fiber 1, Sugar 2.1, Protein 56.9
MUSSELS WITH TOMATOES AND SALAMI
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the garlic, salami, fennel seeds and red pepper flakes and cook, stirring, until the garlic is just golden, 2 to 3 minutes. Add the tomato paste and cook, stirring, 30 seconds. Add the wine, tomatoes, 1/4 cup water and 1/4 teaspoon salt and bring to a simmer. Add the mussels, cover and cook, stirring occasionally, until they are wide open and look plump on the inside, 6 to 9 minutes. Discard any mussels that haven't opened after 10 minutes. Stir in the basil. Serve with bread.
- Photograph by Antonis Achilleos
Nutrition Facts : Calories 655, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1,981 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 61 grams
POACHED MUSSELS, TOMATO, SAFFRON AND BASIL
Australian Gourmet Traveller recipe for poached mussels, tomato, saffron and basil.
Provided by Richard Purdue
Time 30m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Bring wine and saffron to the boil in a saucepan over medium-high heat, add mussels, cover and cook, shaking pan occasionally, until they start to open (2-3 minutes). Remove mussels from pan as they open, remove mussel meat from shells and reserve. Strain and reserve cooking liquid.
- For tomato dressing, combine tomato and spring onion in a bowl, add 30ml reserved mussel liquor, oil and lemon juice, and stir to combine. Pour tomato dressing over mussels, scatter with watercress and allow flavours to infuse (15 minutes) before serving.
Nutrition Facts : ServingSize Serves 6
MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)
Provided by Denis Blais
Categories Garlic Herb Shellfish Tomato Appetizer Dinner Seafood Mussel Fall Winter Anniversary Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 1-2
Number Of Ingredients 13
Steps:
- To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
- Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
- Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
- Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
- Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
MUSSELS WITH TOMATO AND BASIL
Steps:
- Clean the mussels and put them in a large saucepan on high heat. Sprinkle in the white wine, cover and cook until the mussels open. Remove from heat as soon as they have opened, strain off the liquor and keep it.
- Debeard the mussels and discard one-half of each shell. Set the mussels in half-shells on a serving dish.
- Preheat oven to 350 degrees. Soften the shallots in the olive oil over moderate heat and add about one cup of the mussel cooking liquor.
- Reduce the mussel liquor until it has almost disappeared, then add the tomatoes, heat through and add the garlic. Warm through again to drive off some but not all of the volatility of the garlic, then add the basil, freshly snipped. Add the parsley and season the sauce with salt and pepper.
- Heat the mussels through in the oven; don't overdo it or they will toughen. Spoon the sauce into the mussel shells and serve.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 2 grams, Sodium 647 milligrams, Sugar 1 gram
MUSSELS WITH LEEKS, SAFFRON AND CREAM
Provided by Janet Fletcher
Categories Milk/Cream Shellfish Appetizer Quick & Easy Mussel Saffron Leek Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 4 main course servings or 8 appetizer servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes.
- Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.
MUSSELS WITH TOMATOES, BASIL AND SAFFRON
From the Food network's kitchen cookbook "Making it Easy." I took this new cookbook out of the library after browsing so many great sounding recipes. I am posting here since I only have the book for a short while. Serve with a warm crusty bread to mop up the sauce!
Provided by Oolala
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large pot or Dutch oven over medium-high heat. Add the shallots and garlic and cook, stirring until the garlic is golden, 3-4 minutes.
- Add the tomatoes and cook until almost dry, about 3 minutes.
- Use a swivel peeler to peel off 2 long strips of zest from the orange and add them to the pot.
- Squeeze the orange's juice into the tomatoes, then stir in the wine or vermouth and the saffron.
- Raise the heat to high and bring the mixture to a rapid boil.
- Add mussels. Cover and cook, shaking the pot once or twice, just until they finally begin to open, about 2 minutes more.
- Spoon the mussels into large warm serving bowls and ladle some of the broth over each serving.
- Discard any mussels that didn't open.
Nutrition Facts : Calories 850.1, Fat 40.4, SaturatedFat 6.3, Cholesterol 159.2, Sodium 1642.8, Carbohydrate 38.9, Fiber 4.3, Sugar 9.4, Protein 71
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