Steamed Mussels Wwith Saffron Mustard Sauce Recipes

STEAMED MUSSELS WITH GARLIC SAFFRON SAUCE

Steps:

• Clean 2 pounds (1 kilo) of fresh mussels under cold running water, begin by removing the beard from each mussel and then scrubing them clean, I like to use a butter knife to scrub the mussels, as you clean each mussel add them to a bowl and set aside, finely mince 4 cloves of garlic, finely dice 1/2 of an onion and finely chop a handful of fresh parsley
• Heat a large stock pot with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the diced onions and minced garlic and mix with the oil, after 3 minutes add 1/2 cup of white wine, 1 teaspoon of fresh lemon juice, pinch in 1/2 teaspoon of saffron threads, lightly season with sea salt and freshly cracked black pepper, mix it all together, 2 minutes later add the mussels into the stock pot, mix them with the sauce and place a lid on the pan, 5 to 6 minutes later remove the lid and transfer the mussels and sauce to a large shallow bowl (discard any mussels that did not open), garnish with the freshly chopped parsley, enjoy!

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

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

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 MUSTARD SAUCE

Steps:

• To clean mussels, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnicles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
• In 4-quart nonstick Dutch oven, heat oil over medium heat. Cook garlic and pepper in oil, stirring frequently, until garlic is softened. Stir in wine; heat to boiling. Stir in mussels and parsley. Cover and heat to boiling; reduce heat. Simmer 5 to 10 minutes or until mussel shells have opened. Stir to coat with liquid. Discard any mussels that do not open.
• In 1-quart saucepan, heat all sauce ingredients over low heat, stirring occasionally, just until hot (do not boil). Serve with mussels.

STEAMED MUSSELS WITH GARLIC SAFFRON SAUCE

Steps:

• Clean Fresh Mussels (2 pound) under cold running water. Remove the beard from each mussel and then scrub them clean. As you clean each mussel, add them to a bowl and set aside.
• Finely mince Garlic (4 clove).
• Finely dice Onion (1/2).
• Finely chop Fresh Parsley (1/4 cup).
• Into a large stock pot over medium heat, add Extra-Virgin Olive Oil (2 tablespoon). Let warm for 2 minutes.
• Add the onion and garlic. Mix with the oil and cook for 3 minutes.
• Add White Wine (1/2 cup), Lemon Juice (1 teaspoon), Saffron Threads (1/2 teaspoon), Sea Salt (1 pinch), and Freshly Ground Black Pepper (1 pinch). Mix well. Cook for 2 minutes.
• Add the mussels into the stock pot. Mix them with the sauce and place a lid on the pan. Cook for 5-6 minutes.
• Remove the lid and transfer the mussels and sauce to a large shallow bowl. Discard any mussels that did not open. Garnish with the parsley. Serve and enjoy!

STEAMED MUSSELS WWITH SAFFRON MUSTARD SAUCE

Steps:

• Simmer first 3 ingredients in heavy wide saucepan for 15 minutes. whisk mustard, garlic and saffron in small bow. Gradually add oil, whisking until thick. thin with 1 T stock mixture. Strain remaining stock mixture. (Can be prepared 1 day ahead. Cover stock and mustard saucd separately and refrigerate.) Bring stock mixture to boil in heavy wide saucepan. Stir 1 1/2 T mustard sauce into stock. Add mussels. Cover and cook until shells open, about 5 minutes. Divide mussels between 2 bowls. Stir parsley into mussel cooking liquid. Season with salt and pepper. Pour over mussels. Drizzle mussels with mustard sauce and serve.

STEAMED MUSSELS IN SAFFRON BROTH

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.

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.

STEAMED MUSSELS WITH LEMON-SAFFRON SAUCE

Steps:

• Whisk crème fraîche and egg yolks in medium bowl to blend. Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until soft, about 3 minutes. Remove skillet from heat. Add Cognac and ignite with match. Let flames burn out; whisk in lemon juice and saffron. Set both mixtures aside.
• Place mussels in heavy large pot; pour in wine. Bring to boil over medium-high heat. Cover pot and cook until mussels open, about 6 minutes. Remove from heat. Using tongs, transfer mussels to baking sheet (discard any mussels that do not open). Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls. Tent with foil.
• Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture. Boil over medium-high heat until reduced to 1 cup, about 3 minutes. Very slowly whisk hot liquid into crème fraîche mixture; return to same skillet. Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes. Remove from heat; season sauce with salt and pepper. Spoon sauce over mussels. Garnish with chives.
• Sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.

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.

STEAMED MUSSELS WITH LEMON-SAFFRON SAUCE

Steps:

• Note:.
• If creme fraiche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.
• Whisk crème fraîche and egg yolks in medium bowl to blend.
• Melt butter in heavy medium skillet over medium heat.
• Add shallots and sauté until soft, about 3 minutes.
• Remove skillet from heat.
• Add Cognac and ignite with match.
• Let flames burn out; whisk in lemon juice and saffron.
• Set both mixtures aside.
• Place mussels in heavy large pot; pour in wine.
• Bring to boil over medium-high heat.
• Cover pot and cook until mussels open, about 6 minutes.
• Remove from heat.
• Using tongs, transfer mussels to baking sheet (discard any mussels that do not open).
• Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls.
• Tent with foil.
• Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture.
• Boil over medium-high heat until reduced to 1 cup, about 3 minutes.
• Very slowly whisk hot liquid into crème fraîche mixture; return to same skillet.
• Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes.
• Remove from heat; season sauce with salt and pepper.
• Spoon sauce over mussels.
• Garnish with chives.