Best 3 Mussels With Saffron Cream Recipes
**Mussels with Saffron Cream: A Culinary Journey to the Mediterranean**
Indulge in the delightful flavors of the Mediterranean with our carefully curated collection of mussel recipes. Embark on a culinary adventure as we explore the vibrant fusion of tastes, textures, and aromas that make mussels a beloved seafood delicacy. From the classic Moules Marinières, where mussels are steamed in a flavorful white wine broth, to the indulgent Mussels with Saffron Cream, where tender mussels are enveloped in a rich and creamy sauce infused with the golden essence of saffron, each recipe promises a unique and unforgettable experience.
Prepare to be captivated by the aromatic allure of Mussels with Garlic and White Wine, where plump mussels are sautéed in a symphony of garlic, white wine, and fresh herbs. For a touch of spice, embark on a culinary voyage with our Mussels with Spicy Tomato Sauce, where mussels are immersed in a vibrant and tangy tomato broth infused with a touch of heat.
Transport your taste buds to the shores of Spain with our authentic Paella with Mussels, where succulent mussels join forces with saffron-infused rice, tender chicken, and an array of colorful vegetables. Discover the simplicity yet profound flavors of Mussels with Lemon Butter Sauce, where delicate mussels are bathed in a luscious sauce of melted butter, lemon juice, and fresh herbs.
No matter your culinary preferences, our diverse selection of mussel recipes guarantees a delectable journey that will tantalize your taste buds and leave you craving more.
MUSSELS WITH SAFFRON CREAM
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
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
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.
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.
Tips:
- Choose the freshest mussels you can find. Look for mussels that are tightly closed and have a briny smell. Avoid any mussels that are open or have a foul odor.
- Clean the mussels thoroughly before cooking. Use a stiff brush to remove any dirt or debris from the shells. Then, rinse the mussels under cold water.
- Use a large pot or Dutch oven to cook the mussels. This will give the mussels plenty of room to open up.
- Don't overcrowd the pot. If you add too many mussels to the pot, they won't cook evenly.
- Cook the mussels over medium heat. This will help to prevent the mussels from overcooking and becoming tough.
- Don't overcook the mussels. Mussels are done cooking when they are opaque and the shells have opened. Overcooking will make the mussels tough and chewy.
- Serve the mussels immediately. Mussels are best served hot, straight out of the pot.
Conclusion:
Mussels are a delicious and versatile seafood that can be cooked in a variety of ways. The recipes in this article provide a great starting point for cooking mussels, but feel free to experiment with different ingredients and flavors to create your own unique dishes. Mussels are a good source of protein, iron, and omega-3 fatty acids. They are also relatively low in calories and fat. So, they are a healthy and delicious addition to any meal.
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