MUSSELS WITH SHERRY & SAFFRON
Steps:
- In a colander, rinse the mussels with cold running water. Discard any mussels that are cracked or don't close when tapped. Grate the orange peel and juice the orange.
- In a large pot with a lid, warm the olive oil on medium heat and cook the garlic for a minute. Add the sherry, 1/2 cup of water, the orange zest and juice, saffron, salt, and pepper. Increase the heat, cover, and bring to a boil. Add the mussels, cover, and cook for 3 to 6 minutes, stirring once or twice, until the shells open. Discard any unopened mussels.
- With a slotted spoon, place the mussels in soup bowls and then ladle the broth over. Serve with plenty of crusty bread to sop up the juices.
- Variations
- Add chopped tomatoes and chopped parsley at the same time as the sherry.
- After removing the mussels from the pot, stir 1/2 cup of half-and-half or cream into the broth.
- Serving & menu ideas
- Serve with a salad such as Baby Greens with Pecans & Pears (page 206).
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