Creamy Saffron Mussels Food

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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.

MUSSELS WITH SAFFRON CREAM



Mussels with Saffron Cream image

Categories     Dairy     Herb     Onion     Shellfish     Quick & Easy     Mussel     Saffron     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 large onion, halved lengthwise
Rounded 1/4 teaspoon crumbled saffron threads
3/4 teaspoon salt
3 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
1/4 teaspoon black pepper
4 lb cultivated mussels, rinsed well
2 tablespoons chopped fresh flat-leaf parsley
Accompaniment: prepared garlic bread
Special Equipment
an adjustable-blade slicer

Steps:

  • Cut onion halves crosswise into less than 1/16-inch-thick slices with slicer.
  • Cook onion with saffron and 1/2 teaspoon salt in oil in a wide 6- to 8-quart heavy pot over moderately high heat, covered, stirring occasionally, until onion is softened, about 5 minutes.
  • Add wine and bring to a boil, then stir in cream, pepper, remaining 1/4 teaspoon salt, and mussels. Cook, covered, checking after 6 minutes and transferring opened mussels to soup bowls with a slotted spoon. (Discard any that remain unopened after 8 minutes.)
  • Stir parsley into broth and pour over mussels.

CREAMY MUSSELS



Creamy Mussels image

This dish is based on classic moules mariniere, with a bit of cream added.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

2 tablespoon olive oil
1/2 cup thinly sliced shallots (about 2)
Pinch of saffron, (optional)
1 1/2 cups dry white wine
3 pounds mussels (about 100 small), scrubbed and debearded
2/3 cup heavy cream

Steps:

  • Heat oil in a large pot over medium heat. Add shallots; cook, stirring, until translucent, about 3 minutes. Add saffron, if desired, and wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
  • Remove mussels with a slotted spoon. Transfer to a bowl; cover. Strain cooking liquid; discard solids. Return liquid to pot; bring to a boil. Add cream; reduce to a simmer; cook until slightly thickened, about 3 minutes. Divide mussels among 4 bowls. Add sauce; serve.

SAFFRON MUSSEL BISQUE



Saffron Mussel Bisque image

Ahoy! All seafood lovers will really enjoy this hearty feast. Garnish with fresh parsley.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h10m

Yield 6

Number Of Ingredients 15

2 pounds mussels, cleaned and debearded
1 ¼ cups white wine
1 ½ cups water
3 tablespoons margarine
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, crushed
1 leek, bulb only, chopped
½ teaspoon fenugreek seeds, finely crushed
1 ½ tablespoons all-purpose flour
6 saffron threads
1 ¼ cups chicken broth
1 tablespoon chopped fresh parsley
salt and pepper to taste
2 tablespoons whipping cream

Steps:

  • Place saffron threads in a small bowl, and cover with 1 tablespoon boiling water. Set aside.
  • Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve.
  • Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken broth. Bring to a boil, cover and simmer gently for 15 minutes.
  • Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 9 g, Cholesterol 27 mg, Fat 10.4 g, Fiber 0.7 g, Protein 9.7 g, SaturatedFat 2.5 g, Sodium 343.1 mg, Sugar 2.9 g

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