MUSSELS IN SAFFRON AND WHITE WINE BROTH
Categories Milk/Cream Quick & Easy Dinner Mussel Saffron White Wine Fat Free Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.
- Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.
MUSSELS IN SAFFRON BROTH (COZZE ALLO ZAFFERANO)
We eat a lot of mussels. You can't beat them since they are so versatile, yet simple, inexpensive and not fishy. Win! Win! Thus recipe is modified from Lidia Bastianich.
Provided by threeovens
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the saffron with the hot water and let sit about 30 minutes.
- In a Dutch oven, heat 2 tablespoons of oil over medium heat; cook garlic until it starts to turn golden, about 2 minutes.
- Add onion and cook until it starts to soften, 4 minutes.
- Add the mussels, wine, thyme, bay leaf and saffron with water; cover pot and cook until the shells open, 3 to 4 minutes.
- Remove the shells and divide between serving bowls, discarding any shells did not open.
- At this point, if you are a restaurant chef, you would strain the broth into a large skillet; I do not both to do this so call my broth "rustic.".
- At any rate, increase the heat to a rolling boil and cook to slightly reduce the broth and thicken, about 4 minutes.
- Stir in the parsley and remaining tablespoon of oil; taste and add salt and/or pepper as needed.
- Pour broth over mussels and serve.
Nutrition Facts : Calories 354.2, Fat 15.3, SaturatedFat 2.4, Cholesterol 63.7, Sodium 659, Carbohydrate 14.7, Fiber 0.8, Sugar 2.3, Protein 27.8
STEAMED MUSSELS IN SAFFRON WINE BROTH
From one of my handwritten cards from a while ago. No reference as to source. This is for a quart of mussels and serves 1 so increase as needed.
Provided by Oolala
Categories Mussels
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a deep saucepan, bring wine, saffron, shallots, and parsley to a boil.
- Add the mussels, cover and simmer for 10-12 minutes or until shells have opened (mussels will be firm but tender).
- Serve the mussels with their broth and lemon halves.
Nutrition Facts : Calories 767.6, Fat 13.9, SaturatedFat 2.6, Cholesterol 168, Sodium 1744.5, Carbohydrate 47.6, Fiber 5.6, Sugar 2.4, Protein 74.3
STEAMED MUSSELS IN SAFFRON BROTH
Provided by Florence Fabricant
Categories dinner, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
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
MUSSELS IN SAFFRON BROTH
Steps:
- Heat 1 tablespoon of the olive oil in a large, heavy bottomed sauce pan over moderate heat, and add 1/2 the onions, salt and pepper. Saute briskly until slightly golden, about 8 to 10 minutes, and add the garlic. Cook and additional minute, then add the white wine and reduce to half. Add thyme, saffron, clam juice or fish stock, and tomato juice and bring to a boil, then reduce to a simmer and cook over low heat about 10 minutes. Strain and reserve.
- Working in batches or in more than one pan, heat the remaining olive oil over high heat and add the remaining onion. Saute briefly, stirring occasionally, until onions are beginning to color, about 4 minutes. Add mussels to pan, keeping them in 1 layer, and saute 1 to 2 minutes, then add a proportionate amount of broth. Bring to a boil, reduce immediately to a simmer and cook, covered, for 3 to 5 minutes or until all the mussels are opened. Toss in parsley and serve on shallow soup plates with about a cup of broth per serving.
BLACK MUSSELS STEAMED IN SAFFRON BROTH RECIPE
Steps:
- In a saucepan, over high heat, combine fish stock, saffron and white wine, bring to a boil. Reduce to simmering and let cook for 5 minutes. Set aside.
- In a separate saucepan, over high heat, add the butter and garlic. Cook until the garlic is tender. Add saffron broth and bring to a boil. Add the rest of the ingredients including the mussels and cover.
- When the mussels open up remove the pan from the heat and let it seat for 1 to 2 minutes. Serve in a bowl and garnish with a slice of fresh lemon or lime.
MUSSELS WITH SAFFRON CREAM
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.
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- Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
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- In a large pot over medium heat, heat olive oil and cook shallots for 1 minute, add garlic clove and saffron and stir an additional minute. Add broth and lime leaves and bring to a boil, reduce to simmer when boiling.
- Slowly add the mussels and cover. Remove mussels that have opened and set them aside. Check mussels every 30 seconds as to avoid over cooking. Continue until all the mussels have cooked.
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- In a large pot over medium heat, add the olive oil and heat through. Add the chorizo, leeks and onion. Cook, stirring occasionally, until the chorizo is cooked through and the onions are tender, about 6 to 8 minutes.
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- In a medium saucepan over medium heat, heat one tbsp extra-virgin oil. Add 2 peeled garlic cloves and sauté until light brown. Discard the cloves; the oil is now flavored with the garlic.
- Deglaze the pan with an ounce of wine and then add the strained tomatoes and the saffron infusion. Cover and cook over low heat for about 20 minutes, to let all the flavors meld. Season with salt and pepper to taste, remembering that the mussels will add more salt. Keep warm on simmer.
- Cook the shell-shaped pasta in heavily salted boiling water to 2 minutes less than al dente per the package directions. Drain well and add to the saffron broth. Stir to combine. Continue to simmer the broth until the pasta is completely cooked and has released some of its starch.
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- Heat a large, heavy bottomed pot over medium heat. Melt butter in the pan. Add in shallots, season with salt and pepper, and sauté 2-3 minutes or until translucent. Add garlic and sauté for 15-30 seconds. Add wine, bring to a boil over high heat for about a minute or until slightly reduced. Add tomatoes, season with salt and pepper, reduce heat and allow the mixture to simmer for about 5 minutes.
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- Add mussels to tomatoes, cover and allow to steam over medium heat for about 5-8 minutes or until mussels have just opened (discard any that don’t). Taste broth for seasoning and adjust, if needed. Stir in parsley and serve with grilled bread. Enjoy.
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