Steamed Mussels Or Clams With Saffron Tomatoes And Pancetta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SIMPLE STEAMED CLAMS OR MUSSELS



Simple Steamed Clams or Mussels image

This straightforward method of cooking mussels or clams produces an excellent dinner in 30 minutes. You can build in extra flavors by varying the aromatic vegetables, the liquid and the last-minute stir-ins. All you need is some bread or simply cooked rice, grain or potatoes to sop up the broth.

Provided by Emily Weinstein

Categories     dinner, lunch, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil
1 large shallot or small red onion, chopped
1/2 cup white wine, beer (ale is nice) or water
4 to 6 pounds clams or mussels, well washed
Fresh parsley leaves or sprigs for garnish
Lemon wedges for serving

Steps:

  • Put the oil in a saucepan large enough to hold all the clams or mussels over medium heat. When hot, add the shallot and cook, stirring occasionally, until it begins to soften, 5 minutes.
  • Add the liquid along with the clams or mussels, turn the heat up to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes. Turn off the heat.
  • Scoop the mussels into a serving bowl. Remove as many shallots as you can with a slotted spoon and scatter them on top. Pour or ladle off the accumulated liquid, leaving any sediment in the bottom of the pan, and pour it over the mussels. Garnish with parsley and serve with the lemon wedges.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 0 grams, Protein 83 grams, SaturatedFat 2 grams, Sodium 3410 milligrams, Sugar 1 gram, TransFat 0 grams

STEAMED CLAMS IN GARLIC SAFFRON BROTH



Steamed Clams in Garlic Saffron Broth image

Littleneck clams are simmered in a broth of garlic, shallots, saffron, and white wine. The clams are served in the broth, which is also a dipping sauce for crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

Large pinch of saffron
2 teaspoons extra-virgin olive oil
4 cloves garlic, minced
2 large shallots, finely chopped
1/2 cup dry white wine
3 dozen littleneck clams
1 tomato, seeded and cut into 1/4-inch dice
3 tablespoons chopped fresh flat-leaf parsley
Pinch of freshly ground pepper

Steps:

  • Crumble saffron into 1 cup of boiling water. Set aside to steep.
  • Heat olive oil in a large, shallow saucepan over medium heat. Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce to a simmer, and add clams, chopped tomato, and half the chopped parsley. Stir to combine. Cover, and let steam until clams are opened, 10 to 12 minutes. Sprinkle with remaining parsley and pepper, and serve immediately.

Nutrition Facts : Calories 77 g, Cholesterol 14 g, Fat 1 g, Protein 5 g, Sodium 27 g

STEAMED MUSSELS WITH WINE AND SAFFRON



Steamed Mussels with Wine and Saffron image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3 pounds fresh mussels
1 large pinch saffron (about 30 threads)
3/4 cup dry white wine
2 tablespoons unsalted butter
2 medium shallots, thinly sliced (about 1/2 cup)
2 garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
2 medium tomatoes, coarsely chopped (about 2 cups)
1/4 cup coarsely chopped fresh flat leaf parsley

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.

STEAMED CLAMS IN SPICY TOMATO SAUCE



Steamed Clams in Spicy Tomato Sauce image

Include mollusks in your seafood week. Clams are high in Omega 3 fatty acids, low in calories, and very high in iron.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 4

Number Of Ingredients 14

4-1/2 pounds clams, such as littlenecks
2 tablespoons extra virgin olive oil
1 cup dry white wine, such as pinot grigio or sauvignon blanc
1 small onion or 2 shallots, minced
4 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, or 1 dried chile de arbol, broken in half
1 (28-ounce) can chopped tomatoes in juice
1/4 teaspoon sugar
1 strip of orange zest
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
Pinch of saffron (optional)
Salt and freshly ground pepper to taste
3 to 4 tablespoons finely chopped fresh parsley or cilantro
A drizzle of olive oil or squeeze of lemon juice for serving (optional)

Steps:

  • Rinse the clams in several changes of water and scrub with a small brush, such as a toothbrush. Discard any that are open or that have cracked shells.
  • Place the wine in a large, lidded pan that will accommodate all of the clams (a wok with a lid works well). Bring to a boil and reduce by half. Add the clams, cover and cook over high heat, shaking the pan from time to time, for 2 to 3 minutes, until the clams open. Remove from the heat. Discard any clams that have not opened.
  • Set a strainer over a bowl, line with cheesecloth and drain the clams. Set the liquid and the clams aside in separate bowls. You can keep the clams in the shell or remove them, whichever is most convenient for serving (it's prettiest with the clams in the shell).
  • Heat the olive oil over medium heat in a large, wide, lidded skillet or casserole and add the shallots. Cook, stirring, until tender, about 3 minutes, and add the garlic and red pepper flakes or chile de arbol. Cook, stirring, until fragrant, about 30 seconds to a minute, and add the tomatoes and juice, the sugar, orange zest, thyme, saffron, and the liquid from the clams. Add salt and pepper to taste, bring to a simmer over medium heat, reduce the heat and simmer 20 to 25 minutes, stirring often, until the mixture has cooked down and is very fragrant. Taste and adjust seasonings.
  • Stir the clams into the tomato sauce and heat through, stirring. Add the parsley or cilantro, stir again, and serve in wide soup bowls. Drizzle a little olive oil and a few drops of lemon juice over each serving if you wish

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 5 grams, Protein 77 grams, SaturatedFat 2 grams, Sodium 3300 milligrams, Sugar 7 grams, TransFat 0 grams

STEAMED MUSSELS WITH SAFFRON AND TOMATO



Steamed Mussels with Saffron and Tomato image

Fresh Prince Edward Island mussels are God's gift to an appetizer menu. This dish has worked in every restaurant that I've been involved with and people just love it. If you don't have saffron, it's okay-but the curry is a must. I like serving grilled bread with this for sopping up the delicious broth.

Yield serves 4 to 6

Number Of Ingredients 15

3 pounds mussels
Extra-virgin olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 tomato, diced
2 bay leaves
Pinch of saffron threads, steeped in 2 tablespoons hot water
1 teaspoon red pepper flakes
2 teaspoons curry powder
1/2 cup dry vermouth
Juice of 1 lemon
1/2 cup Chicken Stock (page 156)
3 tablespoons unsalted butter
Sea salt and freshly ground black pepper
1/4 cup finely chopped fresh flat-leaf parsley

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 a 2-count drizzle of oil in a large pot over medium heat. Sauté the onion, garlic, tomato, and bay leaves until the vegetables cook down to a pulp, about 5 minutes. Stir in the "saffron tea," red pepper flakes, and curry. Add the mussels and give everything a good toss. Add the vermouth, lemon juice, and chicken stock; cover the pot 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. Using a slotted spoon, remove the mussels to a warm serving bowl and cover. Pick out the bay leaves. If some of the pieces of vegetables are nestled in the shells, don't sweat it. The sauce itself is a snap. Add the butter to the pot of mussel broth and buzz it down with a handheld blender (you can also transfer it to a regular blender or food processor). What you want is a smooth, yellow sauce. Season with salt and pepper. Pour the sauce over the mussels and shower with parsley before serving. Impressive and uncomplicated.

More about "steamed mussels or clams with saffron tomatoes and pancetta recipes"

STEAMED MUSSELS IN WHITE WINE BROTH | THE …
Web Nov 2, 2022 Add 3 pounds of cleaned mussels to the pot and stir, then add 1 cup broth and ½ cup dry white wine. Cover and turn the heat back …
From themediterraneandish.com
5/5 (19)
Calories 173 per serving
Category Appetizers, Entree
See details


MUSSELS WITH SAFFRON CREAM RECIPE | INA GARTEN
Web 1 cup heavy cream 1 teaspoon grated lemon zest 2 teaspoons minced fresh tarragon leaves Kosher salt and freshly ground black pepper 4 pounds …
From foodnetwork.com
Author Ina Garten
Steps 2
Difficulty Easy
See details


STEAMED CLAMS WITH WHITE WINE, PANCETTA AND BASIL
Web Jul 30, 2019 This recipe — Steamed Clams with White Wine, Pancetta and Basil — is best made in the summertime when the basil can be plucked from the plants fresh and …
From sarahscucinabella.com
See details


MEDITERRANEAN-STYLE STEAMED CLAMS - HOW TO COOK …
Web Feb 8, 2021 Three-Time soak (up to 1 hour) + scrub. You'll want to prepare 3 large bowls of cool water. Add salt to only 2 of the bowls (⅓ cup of kosher salt to 1 gallon of water), leaving the third bowl of water unsalted. Place …
From themediterraneandish.com
See details


BEST STEAMED MUSSELS OR CLAMS WITH SAFFRON TOMATOES AND …
Web Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce …
From recipert.com
See details


CLAM TOASTS WITH PANCETTA RECIPE | BON APPéTIT
Web Aug 15, 2017 Add clams, soffritto, and remaining ½ cup wine. Increase heat to medium-high and bring to a boil. Cook, uncovered, until liquid is reduced by half and clams are open (discard any that do not open ...
From bonappetit.com
See details


CLAMS AND MUSSELS IN TOMATO-SAFFRON BROTH - FEAST MAGAZINE
Web Nov 25, 2015 Add garlic and cook for 30 seconds until fragrant, stirring often. Add wine and allow to bubble, 1 minute; add tomatoes and use a potato masher to gently crush until …
From feastmagazine.com
See details


MUSSELS STEAMED IN TOMATO SAFFRON BROTH | CANADIAN LIVING
Web Nov 29, 2007 Add red pepper, tomatoes, 1/2 cup (125 mL) of the reserved tomato liquid, saffron mixture, half of the parsley and the salt ; bring to boil. Reduce heat to low; …
From canadianliving.com
See details


STEAMED MUSSELS AND CLAMS RECIPE (WITH WINE AND …
Web Nov 22, 2022 What to Serve with Steamed Mussels and Clams Recipe (with Wine and Garlic) Steamed mussels and clams make the perfect main meal. If you want to add an easy appetizer, try: Best Italian …
From cucinabyelena.com
See details


STEAMED MUSSELS IN TOMATO SAUCE RECIPE - SIMPLY …
Web Feb 27, 2022 Steamed Mussels in Tomato Sauce. Fresh mussels steamed in tomato sauce and served over pasta is the ultimate comfort food! Luckily, fresh mussels are readily available these days AND they …
From simplyrecipes.com
See details


STEAMED MUSSELS OR CLAMS WITH SAFFRON TOMATOES AND …
Web 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 …
From homeandrecipe.com
See details


STEAMED MUSSELS OR CLAMS | TOWN & COUNTRY MARKETS
Web 4 pounds clams or mussels, purged or bearded and cleaned; 118.29ml olive oil; 1 large onion, diced; 5 cloves garlic, chopped; 236.59ml chopped Italian parsley, divided; 6 …
From townandcountrymarkets.com
See details


CLAMS ARRABBIATA RECIPE | BON APPéTIT
Web Feb 11, 2020 Step 1 Cook oil and pancetta in a medium Dutch oven over medium heat, stirring occasionally, until pancetta begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until...
From bonappetit.com
See details


STEAMED MUSSELS OR CLAMS WITH SAFFRON TOMATOES AND …
Web Add garlic and shallots, and cook until they begin to soften, about 3 minutes. Add wine, and stir to loosen any bits from pan. Add reserved saffron broth, and bring to a boil. Reduce …
From topnaturalrecipes.com
See details


STEAMED MUSSELS WITH GARLIC SAFFRON SAUCE - SPAIN ON A FORK
Web Jan 2, 2019 Once you have your sauce or liquid boling you add the cleaned mussels into the stock pot and place a lid on the pan. Between 5 to 6 minutes later remove the lid and …
From spainonafork.com
See details


STEAMED MUSSELS WITH TOMATO-AND-GARLIC BROTH - FOOD & WINE
Web Sep 13, 2023 Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red pepper …
From foodandwine.com
See details


RECIPE: MUSSELS AND CLAMS STEAMED WITH FENNEL AND SAFFRON
Web Jul 11, 2011 Add chopped fennel, tomatoes, wine and saffron and cook gently for a few minutes, until the vegetables begin to soften. 2 Stir in mussels and clams and cover pan …
From styleathome.com
See details


BEST STEAMED MUSSELS OR CLAMS WITH SAFFRON TOMATOES AND …
Web Best -8 Steamed Mussels Or Clams With Saffron Tomatoes And Pancetta Recipes with ingredients,nutritions,instructions
From alicerecipes.com
See details


Related Search