CHILLED MUSSELS WITH SAFFRON MAYO
A spicy Provençal sauce called rouille inspired the mayo for this easy, elegant platter; you'll have enough extra for sandwiches.
Provided by Elaine Johnson
Time 1h
Yield Serves 10 (makes 60) (serving size: 6 mussels)
Number Of Ingredients 12
Steps:
- Scrub mussels, pull off any tough "beards" from sides of shells, and discard any mussels that aren't tightly closed. In a large pot with a tight-fitting lid, bring wine and onion to a boil over high heat. Add mussels; cook, covered, until they open, 2 to 3 minutes. Uncover and let stand until cool enough to handle. Discard any closed mussels.
- Separate mussels from shells using a sharp knife. Set each mussel on a half-shell (choose flattish ones) and place on a rimmed baking sheet. Cover and chill.
- Toast saffron in a small frying pan over medium heat, stirring, until slightly darker, 1 1/2 to 2 minutes.
- In a blender, whirl garlic, roasted pepper, saffron, cayenne, and lemon zest and juice until smooth. Add mayonnaise and whirl to blend. Scrape into a bowl.
- Pour salt onto 2 platters. Set mussels level on salt. Dollop mayo on each and top with a parsley leaf.
- Make ahead: Through step 4, up to 1 day, chilled airtight; through step 5, up to 3 more hours, chilled uncovered.
Nutrition Facts : Calories 108, Carbohydrate 5.4, Cholesterol 28, Fat 4.1, Fiber 0.1, Protein 12, SaturatedFat 0.7, Sodium 317
CHILLED MUSSELS WITH SAFFRON MAYONNAISE
Make like you're in Provence and set up a casual garden table to savor this French fare.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 13
Steps:
- Make the mussels: Bring water, wine, and garlic to a simmer in a large skillet. Add mussels, and cover tightly. Cook, about 2 minutes. With a slotted spoon, transfer mussels to a bowl as they open. Discard any unopened mussels. Refrigerate until chilled, at least 30 minutes.
- Meanwhile, make the saffron mayonnaise: Simmer garlic in a small saucepan of water until tender, 15 minutes. Drain, and let cool. Crush saffron threads and 3/4 teaspoon salt with a mortar and pestle or with the back of a spoon. Puree garlic, yolks, and saffron salt in a food processor, or in a bowl using an immersion blender. With machine running, add vegetable oil in a slow, steady trickle, until mixture begins to emulsify. Continue adding remaining vegetable oil slowly, processing until incorporated. Gradually add olive oil, vinegar, and water, blending until silky. Transfer to a small bowl. (Mayonnaise can be refrigerated for up to 1 day.) Stir before serving.
- Remove mussels from their shells, and return each one to a half shell. Spoon mayonnaise on top of each mussel, and serve with vegetables on the side and remaining mayonnaise for dipping.
MUSSELS WITH SAFFRON MAYONNAISE
Steps:
- For the mayonnaise, soak the saffron in 1 tablespoon of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and refrigerate until ready to use.
- For the mussels, combine the fleur de sel and 1/2 teaspoon pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don't open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.
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 WITH SAFFRON SAUCE
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 6 - 8 servings
Number Of Ingredients 8
Steps:
- Steam mussels in wine until shells open. When cool enough to handle, remove mussels from shells and place in bowl. Cover with 1 cup of cooking liquid. Reserve enough half shells for number of mussels you have and refrigerate in plastic bag.
- In small bowl, using a whisk, beat egg yolk with vinegar and mustard. Season with generous pinch of salt and freshly ground pepper.
- Secure bowl on towel, potholder or rubber mat so it does not slide and, beating continuously, dribble in oil in thin stream. Mixture will gradually thicken to mayonnaise. If you are reluctant to make mayonnaise by hand you can use food processer but ingredients must be doubled for it to work, yielding twice as much mayonnaise as needed for recipe. Alternately, you can use 3/4 of cup of commercial mayonnaise.
- To make saffron seasoning, bring to boil 1/2 cup of cooking liquid that mussels were sitting in and pour 1 1/2 tablespoons over saffron in small dish. Allow saffron to steep for 15 minutes, then strain hot liquid into mayonnaise and mix well.
- Drain mussels well and mix with saffron mayonnaise. Just before serving, spoon mussel with sauce onto each half shell. You should have enough mussels to serve about 8 to each guest.
Nutrition Facts : @context http, Calories 400, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 0 grams, Protein 27 grams, SaturatedFat 3 grams, Sodium 654 milligrams, Sugar 0 grams, TransFat 0 grams
More about "chilled mussels with saffron mayonnaise recipes"
CHILLED MUSSELS WITH SAFFRON MAYO RECIPE | MYRECIPES
From myrecipes.com
Servings 10Calories 108 per servingTotal Time 1 hr
CHILLED MUSSELS WITH SAFFRON MAYONNAISE - INSPIRED …
From inspiredcuisine.ca
Cuisine FrenchCategory Appetizer, Fish And ShellfishServings 6Estimated Reading Time 1 min
COLD MUSSELS ON A HALF SHELL | RICARDO
From ricardocuisine.com
SAFFRON MAYONNAISE - INSPIRED CUISINE
From inspiredcuisine.ca
CHILLED MUSSELS WITH WHITE WINE | RICARDO
From ricardocuisine.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
MUSSELS WITH SAFFRON AND CITRUS RECIPE - MOURAD LAHLOU - FOOD
From foodandwine.com
MUSSELS WITH SAFFRON MAYONNAISE – RECIPES NETWORK
From recipenet.org
EASY MUSSELS RECIPES TO MAKE ALL YEAR LONG | MARTHA …
From marthastewart.com
CHILLED MUSSELS WITH SAFFRON MAYO RECIPE | RECIPE | RECIPES, …
From pinterest.com
MUSSEL AND SEA SPINACH TART RECIPE | FOOD MAGAZINE | SOUTH WEST
From food-mag.co.uk
CHILLED MUSSELS WITH SAFFRON MAYO - SUNSET.COM
From sunset.com
MUSSELS WITH SAFFRON MAYONNAISE | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.com
MARTHA STEWART CHILLED MUSSELS WITH SAFFRON MAYONNAISE RECIPE
From ketofoodist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love