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 IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
SPAGHETTI WITH MUSSELS AND TOMATOES
This simple pasta dish uses canned mussels that are marinated in a smoked paprika and fennel tomato sauce, making the sauce for this pasta nearly finished! Add salt to some halved cherry tomatoes to let them juice out slightly and combine it with the canned mussels and sauce, and a bit of pasta cooking water to complete the dish. It's as simple as that!
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 1 to 2 servings
Number Of Ingredients 8
Steps:
- Season the tomatoes with salt in a large bowl; let sit 15 minutes. Stir in the mussels, parsley, scallions, lemon juice and olive oil.
- While the tomatoes sit, cook the pasta in a pot of boiling, salted water according to the label. Drain, then toss with the tomato-mussels mixture, adding a splash of pasta cooking water to loosen, if needed. Serve with a lemon wedge.
MUSSELS WITH TOMATOES & CHILLI
This spicy seafood recipe makes a fantastic meal for two but can be easily increased for a stylish dinner party starter
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
- Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
- Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
- Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.
Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6.5 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.16 milligram of sodium
COZZE (MUSSELS)
This delicious recipe was taught in an Italian cooking class I attended. Green Lip Mussels are sold frozen - possible subs for the mussels are swordfish or tuna.
Provided by ellie_
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat add olive oil and onions. Cook until tender. Stir in garlic and cook stirring until golden.
- Stir in mussels (see subs in description), wine and broth and let simmer for 2-5 minutes.
- Stir in tomatoes and anisette (or Sambucca) and let simmer for 5 minutes or so.
- Pour into bowls to serve.
Nutrition Facts : Calories 252.9, Fat 16.4, SaturatedFat 2.4, Cholesterol 33.8, Sodium 370, Carbohydrate 8.3, Fiber 0.8, Sugar 1.9, Protein 15.3
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