Best Steamed Mussels With Wine And Saffron Recipes

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 IN SAFFRON BROTH

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.

STEAMED MUSSELS IN SAFFRON WINE BROTH

Steps:

• In a deep saucepan, bring wine, saffron, shallots, and parsley to a boil.
• Add the mussels, cover and simmer for 10-12 minutes or until shells have opened (mussels will be firm but tender).
• Serve the mussels with their broth and lemon halves.

MUSSELS IN SAFFRON AND WHITE WINE BROTH

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.

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 WITH WINE AND SAFFRON

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.