Best Garlic Saffron Sauce Recipes

MUSSELS AND SHRIMP WITH PROSCIUTTO IN GARLIC SAFFRON WINE SAUCE

Steps:

• Clean and scrub the fresh mussels in cold water, discard the open ones that after you tap them with a knife they would not close.
• Add the butter to the pan and saute onions, garlic, procciutto ham and saffron threads For about 5-10 minutes at med temperature. Add 1 teaspoons of hot sauce.
• Add the wine to the pot and mix well, then add the mussels with the parsley and basil (mix well) and tomatoes over; cook for 5 minutes at med-high temperature. Stir and remove open mussels (leave the closed ones in the pot for additional 1-2 minutes; if they do not open, discard them).
• Add shrimp and cook for few minutes until pink; remove them also.
• Make a roux with cornstarch and cream whisked slowly into the pot containing the wine mixture until it thickens up, test for salt and pepper and add the sherry to it; whisk well and return mussels and shrimp back to pot, heat up for about 5-10 minutes at medium to medium low temperature.
• Serve with your choice of pasta (I prefer Linguini or Rigatoni).
• *note.
• This also can be served as is, with no pasta, just use less cornstarch in cream (not to thicken the sauce) and serve in a bowl with nice crusty bread.

ARTICHOKES WITH GARLIC SAFFRON SAUCE

Steps:

• Cut off the stems of the artichokes with a stainless-steel knife, break off the tough outer leaves, and cut off the top fourth of each artichoke. Snip off the tips of the remaining artichoke leaves with scissors and rub the cut edges with the lemon half. Arrange the artichokes upright in a microwave-safe dish, add 1 inch water and the garlic, and cover the dish tightly with microwave-safe plastic wrap. Microwave the artichokes at high power (100%) for 15 to 20 minutes, or until the bases are tender.
• While the artichokes are cooking, in a blender blend together 3 tablespoons warm water, the vinegar, the orégano, the saffron, the sugar, and the oil. Transfer the cooked artichokes to 2 plates. Peel the garlic, in the blender purée it with the vinegar mixture until the mixture is smooth, and stir in the parsley and salt and pepper to taste. Transfer the sauce to a bowl and serve it with the artichokes.

GARLIC-SAFFRON SAUCE

Steps:

• Soak the bread in cold water for 1 minute and squeeze dry. Mash garlic and salt into a paste. Put it in a mortar with the bread and pound together with the saffron, or mix it all in a blender.
• Gradually whisk in the olive oil to make a thick sauce. Add the lemon juice, parsley and salt. Keep the sauce at room temperature.

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