Steamed Mussels With Pernod Celery Root And Saffron Aoli Recipes

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MUSSELS WITH PERNOD AND CREAM



Mussels with Pernod and Cream image

Categories     Milk/Cream     Shellfish     Appetizer     Steam     Quick & Easy     Mussel     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2; can be doubled

Number Of Ingredients 7

1 1/3 cups sliced leeks (white and pale green parts only)
1 1/4 cups dry white wine
1/4 cup diced red bell pepper
2 pounds mussels, scrubbed, debearded
1/2 cup whipping cream
3 tablespoons Pernod or other anise liqueur
3 tablespoons chopped fresh parsley

Steps:

  • Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.

STEAMED MUSSELS IN SAFFRON BROTH



Steamed Mussels In Saffron Broth image

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
1 medium onion, chopped fine
1 bulb fennel, chopped
3 cloves garlic, crushed
1 pinch powdered saffron
3 tablespoons fresh or canned tomato puree
1 cup dry white wine
4 cups fish stock or chicken stock
2 to 3 sprigs fresh thyme
2 bay leaves
2 pounds mussels, preferably small ones, scrubbed and debearded
Crushed red pepper to taste
Saffron-aioli toasts (recipe follows)

Steps:

  • Heat the oil in a heavy, three-quart saucepan. Add the onion, fennel and garlic, cover and sweat over low heat until the vegetables are tender, about 15 minutes. Add the saffron, tomato puree, wine, stock, thyme and bay leaves. Simmer uncovered for one hour. Strain.
  • Just before serving, reheat the tomato mixture to a simmer. Add the mussels, cover and steam until the mussels open, about 10 minutes.
  • Using a slotted spoon, divide the mussels among four soup plates. Season the broth to taste with pepper flakes and pour over the mussels. Serve at once with saffron-aioli toasts.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1051 milligrams, Sugar 5 grams

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.

STEAMED MUSSELS IN PERNOD BROTH



Steamed Mussels in Pernod Broth image

It's surprisingly easy to recreate this bistro favorite right at home. The tangy broth made with Pernod®, garlic and tomatoes pairs wonderfully with the juicy meat of the mussels. This dish is quick to cook and makes for a plentiful meal by adding a loaf of crusty bread to dip into the rich tomato broth.

Provided by sbigelow

Categories     Mussels

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 cup chopped fennel bulb
2 cups julienne onions
3 tablespoons minced shallots
2 tablespoons minced garlic
1/2 cup Pernod
1/2 cup peeled and chopped Italian plum tomato
2 cups white wine
40 mussels, cleaned and debearded
1/2 cup finely chopped parsley
1 loaf crusty French bread

Steps:

  • Heat the olive oil in a large pan. When the oil is hot, sauté the fennel, onions and shallots for 2 minutes. Add the garlic. Remove the sauté pan from the heat and add the Pernod®. Place the sauté pan back on the heat and flame the vegetables for 1 minute. Season with salt and pepper.
  • Stir in the tomatoes and wine and bring the liquid to a simmer. Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes. Discard any mussels that do not open their shell. Remove the mussels and let the broth cook for 2 minutes. Season the broth with salt and pepper, if needed. Remove the broth from the heat. Divide the mussels between two large shallow bowls. Spoon the broth over the mussels. Serve the mussels with the crusty bread.

Nutrition Facts : Calories 1269, Fat 21.2, SaturatedFat 3.8, Cholesterol 89.6, Sodium 2349.6, Carbohydrate 163, Fiber 11.6, Sugar 11, Protein 62

STEAMED MUSSELS WITH PERNOD, CELERY ROOT AND SAFFRON AïOLI



Steamed Mussels with Pernod, Celery Root and Saffron Aïoli image

Categories     Garlic     Appetizer     Steam     Low Fat     Mussel     Saffron     Pernod     Celery     Leek     Carrot     White Wine     Winter     Parsley     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 16

For aioli
1 tablespoon hot water
Pinch of saffron threads, crumbled
2/3 cup low-fat mayonnaise
2 garlic cloves, minced
For mussels
2 tablespoons olive oil
1 large celery root, peeled, finely chopped (about 2 1/2 cups)
1 large leek (white and pale green parts only), thinly sliced
2 carrots, peeled, finely chopped
2 celery stalks, finely chopped
6 tablespoons finely chopped fresh parsley
4 garlic cloves, minced
4 1/2 pounds mussels, scrubbed, debearded
1 1/2 cups dry white wine
1/3 cup Pernod or other anise-flavored liqueur

Steps:

  • Make aioli:
  • Combine 1 tablespoon hot water and saffron in medium bowl. Let stand 5 minutes. Whisk in mayonnaise and garlic. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Make mussels:
  • Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add celery root, leek, carrots, chopped celery and 4 tablespoons parsley. Stir to coat. Cover pot and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add garlic and sauté 1 minute. Add mussels, wine and Pernod. Increase heat to high. Cover and cook until mussels open, stirring occasionally, about 6 minutes (discard any mussels that do not open). Remove from heat. Season cooking liquid to taste with salt and pepper.
  • Whisk 1/2 cup cooking liquid into aioli to make thin sauce. Ladle mussels and remaining cooking liquid into 6 bowls. Drizzle each serving with some aioli. Sprinkle with remaining 2 tablespoons parsley. Serve mussels, passing re-maining aioli separately.

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