Mussels With Leeks Saffron Recipes

MUSSELS WITH LEEKS & SAFFRON

Steps:

• Wash the mussels in a sink of cold water, removing any little beards and scrubbing any barnacles. Tap each one on the side of the sink - if the mussel doesn't close tightly, discard it (also discard any with broken shells). Put the mussels in a colander (in batches) and rinse really well under cold running water.
• Heat the oil in a large pan (or two pans if you don't have one big enough to fit all the mussels). Sauté the leeks for 8-10 mins until softening, then add the garlic and cook for another few mins. Add the bouquet garni, pour over the sherry and wine, sprinkle over the saffron and bring to just under the boil. Stir to help the saffron flavour the wine.
• Turn the heat down to medium-low, then add the mussels and stir. Cover the pan and allow the mussels to cook until they open (this will take about 4 mins), shaking the pan a few times. Remove the bouquet garni. Add the cream, stir and heat through. Taste for seasoning (mussels are always pretty salty, so you shouldn't need to add anything). Scatter over the parsley, then transfer the mussels to a large, warm serving dish or serve them straight from the pan.

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.

STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.

STEAMED MUSSELS WITH LEEKS, THYME & BACON

Steps:

• Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don't open. Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.

STEAMED MUSSELS WITH WINE AND SAFFRON

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 SAUCE

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.

MUSSELS WITH LEEKS, SAFFRON AND CREAM

Steps:

• Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes.
• Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.