Saffron Mussels With White Wine Garlic Sauce Recipes

STEAMED MUSSELS WITH GARLIC SAFFRON SAUCE

Steps:

• Clean 2 pounds (1 kilo) of fresh mussels under cold running water, begin by removing the beard from each mussel and then scrubing them clean, I like to use a butter knife to scrub the mussels, as you clean each mussel add them to a bowl and set aside, finely mince 4 cloves of garlic, finely dice 1/2 of an onion and finely chop a handful of fresh parsley
• Heat a large stock pot with a medium heat and add 2 tablespoons of extra virgin olive oil, after 2 minutes add the diced onions and minced garlic and mix with the oil, after 3 minutes add 1/2 cup of white wine, 1 teaspoon of fresh lemon juice, pinch in 1/2 teaspoon of saffron threads, lightly season with sea salt and freshly cracked black pepper, mix it all together, 2 minutes later add the mussels into the stock pot, mix them with the sauce and place a lid on the pan, 5 to 6 minutes later remove the lid and transfer the mussels and sauce to a large shallow bowl (discard any mussels that did not open), garnish with the freshly chopped parsley, enjoy!

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 IN WHITE WINE AND GARLIC

Steps:

• Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
• In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
• Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.

SAFFRON MUSSELS WITH WHITE WINE GARLIC SAUCE

Steps:

• 1. scrub mussels pull off beard. Discard any that won't close when tapped. Place mussels in a clay pot or casserole dish with a lid. Place saffron in a dish. add 1 tbsp hot water and let sit.
• 2. Melt butter in a saucepan. Add the shallots and garlic and cook about 5 minutes. Add the wine and saffron and bring to a boil. Pour over mussels and cover the clay pot and place in cold oven. Set oven at 425 degrees and let cook for 15 minutes.
• 3. Remove the clay pot and holding firmly with the lid on shake the pot. Place back in oven for 10 more minutes or until all have opened.
• 4. With a slotted spoon transfer the mussels to warm serving bowls. Discard any that doesn't open. Mix in the creme fraishe and parsley into the cooking liquid. Taste and season with salt and pepper. Pour the sauce over the mussels and serve with french bread to soak up sauce

MUSSELS IN WHITE WINE

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

MUSSELS WITH SAFFRON BUTTER BROTH

Steps:

• Heat the butter and olive oil in a large pot over medium heat. Add the shallots and garlic and cook until softened, about 4 minutes.
• Add the mussels, wine, saffron, and parsley and season with salt and pepper, to taste. Give it a good stir, cover the pot, and cook until all the mussels open, about 8 to 10 minutes. Discard any mussels that have not opened. Transfer to a large bowl and serve with crusty bread.

MUSSELS IN WHITE WINE AND GARLIC

Steps:

• Rinse and scrub mussels under cold water.
• Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
• In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
• Simmer 5 minutes.
• Add mussels, cover, and increase heat to high.
• Cook until all mussels are open, about 5 minutes.
• Stir in herbs and butter.
• Remove from heat.
• Divide mussels and broth among four bowls.
• Serve immediately.

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 WITH SAFFRON CREAM

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 IN SAFFRON AND WHITE WINE BROTH

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.