STEAMED MUSSELS WITH WINE AND SAFFRON
Steps:
- Clean and debeard mussels Holding mussels under cool running water, scrub with a stiff sponge (or vegetable brush); then debeard: Grip the tough fibers extending from shell and pull to remove (discard beards).
- Prepare cooking liquid Steep the saffron in the 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 the butter over medium-high heat in a shallow stockpot. Once it's foamy, add the 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 the garlic from scorching. Pour in the wine and saffron, then add the tomatoes and return to a simmer, stirring once or twice.
- Steam mussels Add the mussels and cover tightly. Cook until all the mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. (If using wild mussels, strain broth through a cheeseclothlined sieve to remove any sand, if necessary.) Taste the broth and season with salt and pepper.
- Serve Sprinkle with parsley before ladling the mussels and broth into bowls.
- Ingredients
- Wild mussels will have a more pronounced taste than farmed mussels, but can be more challenging to clean (they are worth the extra effort). When buying, avoid those with cracked shells or a strong odor. It's best to buy mussels the day you plan to cook them; store on a damp cloth in the refrigerator, in a covered container.
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Ed Cain
[email protected]This dish is perfect for a crowd. You can easily double or triple the recipe to feed a larger group. I've made this dish for potlucks and parties, and it's always a hit.
Nhlaluko Fumani “Mshengu Star” Chabalala
[email protected]Mussels are a relatively inexpensive seafood, so this dish is a great option for budget-minded cooks. You can also save money by using frozen mussels, which are just as good as fresh mussels.
Ivy Nelson
[email protected]I love that this dish is so versatile. You can add different vegetables, herbs, and spices to create your own unique flavor profile. I've even made a version of this dish with coconut milk instead of wine.
DZ CODz
[email protected]I appreciate that this recipe is so easy to clean up. All you need is a pot and a colander. Plus, the mussels themselves are very easy to clean. I can have this dish on the table in less than 30 minutes.
Ali Depar
[email protected]I love the flavor of saffron, and this recipe really showcases it. The saffron adds a subtle but distinct flavor to the mussels and broth. I highly recommend using good quality saffron for this recipe.
Sajim Mahmud
[email protected]This dish is a family favorite. My kids love the mussels, and I love that it's a healthy and easy meal to make. We always have leftovers, which I'm happy about because they're just as good the next day.
maima mustafa
[email protected]I'm a novice cook, and I was able to make this dish with ease. The recipe was easy to follow, and the mussels turned out great. I'm definitely going to try more seafood recipes in the future.
Sebastiano Valenti sr
[email protected]I'm a huge fan of mussels, and this recipe is one of my favorites. The mussels are cooked perfectly, and the broth is so flavorful. I love dipping bread in the broth and savoring every bite.
Ashley Munday
[email protected]This dish is elegant enough to serve at a special occasion dinner, but it's also easy enough to make for a weeknight meal. I love the vibrant color of the saffron, and the mussels are always a crowd-pleaser.
byron Alfortish
[email protected]I love that this dish is both healthy and delicious. The mussels are a good source of protein and omega-3 fatty acids, and the broth is packed with antioxidants. I feel good about serving this dish to my family.
Rev prezime
[email protected]This is a great recipe for a quick and easy weeknight meal. The mussels cook in just a few minutes, and the prep work is minimal. I always keep a bag of frozen mussels in my freezer so that I can make this dish whenever I'm short on time.
Shajalal Miya
[email protected]I made this dish for a dinner party last night, and it was a huge hit! The mussels were cooked perfectly, and the broth was so flavorful that I couldn't resist sopping it up with bread. I'll definitely be making this again.
Rihan Arain
[email protected]This was my first time cooking mussels, and I was pleasantly surprised at how easy it was. The recipe was clear and concise, and the mussels turned out perfectly. I loved the saffron flavor, which added a touch of elegance to the dish.
Khalid Jani
[email protected]I've been a fan of steamed mussels for years, and this recipe takes it to the next level. The combination of wine, saffron, and garlic creates a flavorful broth that perfectly complements the tender mussels. I highly recommend this recipe to anyone w