Best Mussels In Saffron Broth Cozze Allo Zafferano Recipes

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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.

MUSSELS IN SAFFRON AND WHITE WINE BROTH



Mussels in Saffron and White Wine Broth image

Categories     Milk/Cream     Quick & Easy     Dinner     Mussel     Saffron     White Wine     Fat Free     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

2 teaspoons butter
3 garlic cloves, chopped
1 cup dry white wine
2 tablespoons half and half
2 1/2 teaspoons saffron threads
1 cup clam juice
4 scallions, thinly sliced
3 tomatoes, seeded, and chopped
3 tablespoons lemon juice
8 pounds mussels, scrubbed and debearded
2 1/2 tablespoons chives, chopped

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.

MUSSELS IN SAFFRON BROTH



Mussels in Saffron Broth image

Provided by Food Network

Categories     appetizer

Time 1h10m

Number Of Ingredients 12

2 medium onions, peeled and julienne
2 tablespoons olive oil
1 to 2 teaspoons salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, peeled and sliced
1 1/2 cups dry white wine
2 12 cups clam juice or fish stock
1 cup tomato sauce
1 sprig fresh thyme
1 teaspoon saffron strands
3 pounds small black mussels, scrubbed and de-bearded
1 bunch flat leaf parsley leaves, washed and chopped

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.

COZZE (MUSSELS)



Cozze (Mussels) image

This delicious recipe was taught in an Italian cooking class I attended. Green Lip Mussels are sold frozen - possible subs for the mussels are swordfish or tuna.

Provided by ellie_

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

30 green lip mussels (see possible subs listed in the description)
1/2 onion, diced
2 garlic cloves, minced
1 cup tomatoes, pureed
1/4 cup white wine
1/4 cup fish stock (or clam broth)
4 tablespoons anisette
4 tablespoons olive oil

Steps:

  • In a large skillet over medium heat add olive oil and onions. Cook until tender. Stir in garlic and cook stirring until golden.
  • Stir in mussels (see subs in description), wine and broth and let simmer for 2-5 minutes.
  • Stir in tomatoes and anisette (or Sambucca) and let simmer for 5 minutes or so.
  • Pour into bowls to serve.

Nutrition Facts : Calories 252.9, Fat 16.4, SaturatedFat 2.4, Cholesterol 33.8, Sodium 370, Carbohydrate 8.3, Fiber 0.8, Sugar 1.9, Protein 15.3

MUSSELS IN SAFFRON BROTH (COZZE ALLO ZAFFERANO)



Mussels in Saffron Broth (Cozze Allo Zafferano) image

We eat a lot of mussels. You can't beat them since they are so versatile, yet simple, inexpensive and not fishy. Win! Win! Thus recipe is modified from Lidia Bastianich.

Provided by threeovens

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon saffron thread
1 cup hot water
3 tablespoons olive oil
3 garlic cloves, crushed
1 cup onion, chopped
2 lbs mussels, cleaned and debearded
1 cup dry white wine or 1 cup beer
3 sprigs fresh thyme
1 bay leaf
fresh ground black pepper
salt, only if needed
3 tablespoons fresh parsley, chopped

Steps:

  • In a small bowl, combine the saffron with the hot water and let sit about 30 minutes.
  • In a Dutch oven, heat 2 tablespoons of oil over medium heat; cook garlic until it starts to turn golden, about 2 minutes.
  • Add onion and cook until it starts to soften, 4 minutes.
  • Add the mussels, wine, thyme, bay leaf and saffron with water; cover pot and cook until the shells open, 3 to 4 minutes.
  • Remove the shells and divide between serving bowls, discarding any shells did not open.
  • At this point, if you are a restaurant chef, you would strain the broth into a large skillet; I do not both to do this so call my broth "rustic.".
  • At any rate, increase the heat to a rolling boil and cook to slightly reduce the broth and thicken, about 4 minutes.
  • Stir in the parsley and remaining tablespoon of oil; taste and add salt and/or pepper as needed.
  • Pour broth over mussels and serve.

Nutrition Facts : Calories 354.2, Fat 15.3, SaturatedFat 2.4, Cholesterol 63.7, Sodium 659, Carbohydrate 14.7, Fiber 0.8, Sugar 2.3, Protein 27.8

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