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
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
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 MUSSELS WITH GARLIC SAFFRON SAUCE
These Steamed Mussels with Garlic Saffron Sauce are the next-level in steamed mussels goodness. They are perfect for cocktail parties, family get-togethers, or for a special night in.
Provided by Spain on a Fork
Categories Quick and Easy Low-Carb Pescatarian Easy Quick Dairy-Free Gluten-Free Egg-Free Soy-Free Entertaining Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Tomato-Free Stove
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Clean Fresh Mussels (2 pound) under cold running water. Remove the beard from each mussel and then scrub them clean. As you clean each mussel, add them to a bowl and set aside.
- Finely mince Garlic (4 clove).
- Finely dice Onion (1/2).
- Finely chop Fresh Parsley (1/4 cup).
- Into a large stock pot over medium heat, add Extra-Virgin Olive Oil (2 tablespoon). Let warm for 2 minutes.
- Add the onion and garlic. Mix with the oil and cook for 3 minutes.
- Add White Wine (1/2 cup), Lemon Juice (1 teaspoon), Saffron Threads (1/2 teaspoon), Sea Salt (1 pinch), and Freshly Ground Black Pepper (1 pinch). Mix well. Cook for 2 minutes.
- Add the mussels into the stock pot. Mix them with the sauce and place a lid on the pan. Cook for 5-6 minutes.
- Remove the lid and transfer the mussels and sauce to a large shallow bowl. Discard any mussels that did not open. Garnish with the parsley. Serve and enjoy!
Nutrition Facts : Calories 74 calories, Protein 6.9 g, Fat 3.0 g, Carbohydrate 3.4 g, Sodium 163.4 mg, SaturatedFat 0.5 g, Cholesterol 15.9 mg, Fiber 0.1 g, Sugar 0.3 g, TransFat 0 g, UnsaturatedFat 2.1 g
STEAMED MUSSELS WWITH SAFFRON MUSTARD SAUCE
Steps:
- Simmer first 3 ingredients in heavy wide saucepan for 15 minutes. whisk mustard, garlic and saffron in small bow. Gradually add oil, whisking until thick. thin with 1 T stock mixture. Strain remaining stock mixture. (Can be prepared 1 day ahead. Cover stock and mustard saucd separately and refrigerate.) Bring stock mixture to boil in heavy wide saucepan. Stir 1 1/2 T mustard sauce into stock. Add mussels. Cover and cook until shells open, about 5 minutes. Divide mussels between 2 bowls. Stir parsley into mussel cooking liquid. Season with salt and pepper. Pour over mussels. Drizzle mussels with mustard sauce and serve.
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 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.
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
STEAMED MUSSELS WITH LEMON-SAFFRON SAUCE
Categories Milk/Cream Steam Lemon Mussel Saffron Brandy White Wine Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Whisk crème fraîche and egg yolks in medium bowl to blend. Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until soft, about 3 minutes. Remove skillet from heat. Add Cognac and ignite with match. Let flames burn out; whisk in lemon juice and saffron. Set both mixtures aside.
- Place mussels in heavy large pot; pour in wine. Bring to boil over medium-high heat. Cover pot and cook until mussels open, about 6 minutes. Remove from heat. Using tongs, transfer mussels to baking sheet (discard any mussels that do not open). Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls. Tent with foil.
- Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture. Boil over medium-high heat until reduced to 1 cup, about 3 minutes. Very slowly whisk hot liquid into crème fraîche mixture; return to same skillet. Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes. Remove from heat; season sauce with salt and pepper. Spoon sauce over mussels. Garnish with chives.
- Sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.
MOULES A LA MOUTARDE (MUSSELS IN A MUSTARD CREAM SAUCE)
Don't let the recipe title fool you..... this is a creamy, elegant way to serve mussels. The flavor combination of cream, mustard and saffon is great. This recipe will easily double, triple, and quadruple. Mussels make a perfect appetizer served with crusty bread for sopping up the sauce or as a light meal by themsleves with a small salad, crusty bread and some wine. A good rule of thumb for mussels is 1/2 lb per person as an appetizer, 1 to 1 1/2 lbs per person as an entree'. Preparation time includes cleaning the mussels.
Provided by -GEORGE-
Categories Mussels
Time 23m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat.
- Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.
- Remove mussels from the sauce pan, draining liquid back into the pot.
- Discard any mussles that do not open.
- Divide mussels among individual serving bowls and set a side.
- Strain cooking liquid and return to sauce pan.
- Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.
- Pour sauce over mussels in the serving bowls and serve.
Nutrition Facts : Calories 366.8, Fat 20, SaturatedFat 10.1, Cholesterol 117.8, Sodium 750.2, Carbohydrate 12.1, Fiber 0.2, Sugar 0.5, Protein 28.3
MUSSELS WITH SAFFRON CREAM
adapted from gourmet 12/06, i made this tonite and loved it. very quick and easy, this makes an appy for 6-8 or a main course for me ( just kidding, sort of). serve this with lots of french bread, and with spoons for the sauce.
Provided by chia2160
Categories Mussels
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 9
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.
STEAMED MUSSELS WITH LEMON-SAFFRON SAUCE
The name for this beautiful Bordelais dish is mouclade. Use small mussels to approximate the tiny, sweet variety cultivated just off the coast north of Bordeaux. What to drink: Baron Philippe de Rothschild 2000 Mouton Cadet Blanc. From Bon Appetit, October 2002.
Provided by lazyme
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Note:.
- If creme fraiche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.
- Whisk crème fraîche and egg yolks in medium bowl to blend.
- Melt butter in heavy medium skillet over medium heat.
- Add shallots and sauté until soft, about 3 minutes.
- Remove skillet from heat.
- Add Cognac and ignite with match.
- Let flames burn out; whisk in lemon juice and saffron.
- Set both mixtures aside.
- Place mussels in heavy large pot; pour in wine.
- Bring to boil over medium-high heat.
- Cover pot and cook until mussels open, about 6 minutes.
- Remove from heat.
- Using tongs, transfer mussels to baking sheet (discard any mussels that do not open).
- Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls.
- Tent with foil.
- Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture.
- Boil over medium-high heat until reduced to 1 cup, about 3 minutes.
- Very slowly whisk hot liquid into crème fraîche mixture; return to same skillet.
- Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes.
- Remove from heat; season sauce with salt and pepper.
- Spoon sauce over mussels.
- Garnish with chives.
Nutrition Facts : Calories 363.6, Fat 21.2, SaturatedFat 11.1, Cholesterol 189.2, Sodium 515.3, Carbohydrate 11, Sugar 0.9, Protein 21.4
ALE-STEAMED MUSSELS WITH GARLIC AND MUSTARD
Looking for a sustainable, affordable seafood option back in a 2009 column, Melissa Clark landed on mussels. Here, she pairs them with a good ale, Dijon mustard, garlic, shallots and thyme for a quick weeknight dinner that's ready in 15 minutes. Just don't forget the baguette. You'll want it for soaking up all those juices.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
- In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
- Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 29 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1534 milligrams, Sugar 6 grams, TransFat 0 grams
More about "steamed mussels wwith saffron mustard sauce recipes"
MUSSELS IN A MUSTARD AND SAFFRON SAUCE RECIPE
From herlongwayhome.com
Cuisine FrenchCategory Appetizer, Main CourseServings 4Total Time 25 mins
BEST MUSSELS DIJONNAISE RECIPE - HOW TO MAKE …
From food52.com
MUSSELS WITH MUSTARD CREAM SAUCE | CANADIAN LIVING
From canadianliving.com
MUSSELS WITH SAFFRON CREAM RECIPE | INA GARTEN | FOOD …
From foodnetwork.com
Author Ina GartenSteps 2Difficulty Easy
STEAMED MUSSELS WITH BUTTERY SAFFRON SAUCE (GLUTEN FREE)
From mealplannerpro.com
MUSSELS WITH SAFFRON AND MUSTARD (MOULES AU SAFRON ET à LA …
From splendidtable.org
STEAMED MUSSELS WWITH SAFFRON MUSTARD SAUCE RECIPES
From tfrecipes.com
STEAMED MUSSELS WITH SAFFRON-MUSTARD SAUCE RECIPE | EAT YOUR BOOKS
From eatyourbooks.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